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1 Prep the ground beef by adding the water, salt, pepper and baking soda. Mix well. Let rest 20 minutes.
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2 Place the potatoes into a pot with water to cover. Salt the water. Bring to boil, reduce to a simmer and cook for 8 to 10 minutes until tender. Drain and place pot back on the stove over low heat to evaporate excess water. Off heat, add the melted butter and mash well.
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3 Beat the egg yolk and milk together and mix into the potatoes.
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4.In a medium broil-proof pan, heat olive oil over medium high heat. When the oil begins to shimmer, add the onions and mushrooms. Season with salt and pepper.
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5. Saute until vegetables are soft, and beginning to leave brown bits on the bottom of the pan, about 5 minutes.
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6. Add the garlic and tomato paste and continue cooking until paste turns brown and covers the bottom of the pan.
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7.Add the wine, scraping up bits from the bottom of the pan. Add the flour and cook briefly, about 1 to 2 minutes.
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9.Add the broth, Worcestershire, thyme and bay leaf. Continue to scrape bottom of pan and then add the carrots.
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10. Bring to a boil, scraping up any remaining bits on the bottom. Reduce the heat and add beef in 2-inch chunks over the sauce.
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11. Bring to a gentle simmer, then cover the pan and cook for 10 to 15 minutes. About half-way through, break up the beef chunks with two forks.
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12. When meat is cooked through, mix 2 tsp water with the cornstarch and stir into the pan to thicken, about 1 minute. Remove pan from heat. Preheat the broiler with a rack 5 inches from the heating element.
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13. Load a gallon ziplock back with the mashed potatoes. Snip off one corner and pipe mashed potatoes over the beef mixture. Using an off-set spatula, smooth the mashed potatoes. Using a dinner fork, create ridges across the potatoes.
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14. place the pan on a rimmed cooking sheet to catch any spillover and broil for 9 to 12 minutes until topping is brown and juices are bubbling. Wait 10 minutes to serve
