In a medium pot, cover the potatoes with cold water. At this point start browning the meat Bring potatoes to a boil over high heat. Salt the water and reduce heat a bit to keep the water at a gentle boil. Cook the potatoes until tender when pierced with a knife, about 15-20 minutes. When done, drain the potatoes. Using a potato ricer, rice the potatoes back into the hot pot. Mix in the remaining 2 tablespoons butter, sour cream, chives, and egg yolk; season with salt and pepper to taste.

While potatoes are cooking, heat a large cast-iron or oven proof skillet over medium-high. Add the oil, one turn of the pan, then add 1 tablespoon. butter. When the butter melts, add the ground sirloin. Season the meat with salt and pepper. Cook stirring often and breaking up the meat with a spoon, until half browned, about 5 minutes.

Add the onion, carrot, celery to the meat. Cook, stirring often, until the vegetables soften and meat is cooked through, about 10 minutes. Drain fat from pan. Then add in Worcestershire, thyme, garlic, caraway, and cumin. Cook 1-2 minutes more.

Stir in the flour. Add the wine and consommé and stir until thickened, about 2-3 minutes. Reduce heat enough to maintain a low simmer until ready to assemble.

To Assemble: Spread the potatoes over the meat and veggies in the skillet. Top with the cheese. Broil in oven until the top is browned and the edges bubble, about 4 minutes. Top with the parsley. Serve the pie directly from the skillet.

NOTE: To make ahead and heat later: Cook meat first, then make potatoes (less stressful). Refrigerate meat while making the potatoes. Then add mashed potatoes on top of meat mixture, but do not add cheese yet. Cover pan with foil and refrigerate. When ready to bake, take out of refrigerator, place pan in oven and turn oven to 350 degrees. Bake for 45 minutes to warm. Remove foil, add cheese and bake until cheese is melted and bubbly. If you want to brown the cheese topping a bit, turn on your broiler and broil for 1-2 minutes.