Cut the potatoes in even chunks and add to a large pot. Cover with water and bring to a boil until tender. Drain well.
Meanwhile, brown the meat in a 10-inch cast iron skillet over medium-high heat. Season with Red River Ranch Original (kentrollins.com) or salt and pepper, to taste. Cook until all the moisture evaporates, or drain excess grease, if needed.
Reduce the heat to medium and stir in the carrots, celery and onion. Stir in the tomato paste and beef broth, until smooth. Cook for about 5 minutes, stirring occasionally.
Stir in the wine, Worcestershire sauce, garlic and corn. Cook a few minutes, until the dish has warmed through. Set aside.
Mash and blend the potatoes until smooth. Whisk in the egg yolks, cream and garlic powder. Whisk in the parmesan cheese. Season with Red River Ranch Original or salt and pepper, to taste. Be sure the potatoes are stiff enough to stay on the spoon. If they are too moist, add a little cornstarch or flour to thicken.
Top the beef mixture with the mashed potatoes. If cooking outside, transfer the meat mixture to a greased 10-inch Dutch oven and top with the potatoes. Smooth the top of the potatoes evenly with a spoon. With a fork, lightly press into the potatoes and pull up to create slight peaks around the top.
Sprinkle evenly with parmesan cheese.
Bake in preheated oven at 400 degrees F on the middle rack for about 20 to 25 minutes or until the top is lightly browned and the potatoes set up and form a sponge-like crust. Let set for about 5 minutes before serving.
