Prep and dice ingredients.

Add extra virgin olive oil to skillet and brown meat with pepper only. Once cooked, remove from the skillet and drain off any excess grease. Don’t worry you will end up with only about 1-2 tablespoon because typically lamb and bison are very lean. Set meat aside.

Add 2 tablespoon butter to skillet on medium heat with onion and bell pepper. Cook until tender. Add in garlic and herbs, stir and cook for one more minute.

Still on a medium heat, add meat back into the skillet along with tomato puree and flour. Stir and cook about three minutes.

Add in red wine and Worcestershire. Stir periodically until wine is reduced by half. Add in chicken stock and bring to a boil. Once boiling, reduce temp to a simmer and cook for 35-40 minutes until most of the liquid is cooked out. Stir often.

While meat mixture is cooking in the stock, place a pot of water on the stove on high heat. Peel the potatoes and chop them. Once boiling, add about a tablespoon of sea salt to water and stir to dissolve. Then, add in potatoes.

In a separate pot add in butter and milk. Warm them up to melt butter but DO NOT boil. You never want to pour cold milk into hot potatoes. Once tender, remove potatoes from water and add back into the warm pot. Let cool ever so slightly.

Then add in your milk, butter, salt, pepper, scallions, egg yolks, and parmesan cheese. Stir the potatoes well to incorporate all those ingredients.

In a baking dish, add in your meat and spread around to make it even and then place the potatoes on top and spread those around, so the meat mixture is completely covered.

Bake at 400°F for 30 minutes until the potato mixture has turned golden brown on top. Torch the top for a satisfying browned topping (optional). Allow 15 minutes to cool before serving.