Place the potatoes in cold, salted water. Bring to a boil, and cook for 15-20 minutes, or until tender.
Drain and mash, adding in half and half and butter. Season with salt to taste.
Add in yolks and parmesan, beat until creamy and set aside.
In a large skillet, cook beef until browned and cooked through. Add in onion and carrot, cook until tender.
Add in garlic, Worcestershire, salt and pepper, tomato paste and herbs.
Add in red wine and chicken stock. Cook down until thick, 5-8 minutes.
Pour into a 9x13 inch casserole dish. Top with mashed potatoes. Use a fork to make peaks.
Bake at 400 degrees for 30-35 minutes, or until golden brown and bubbling.
