Preheat the oven to 400 degrees F.

Brown the beef in a medium skillet, over medium-high heat. Drain any excess grease, if needed.

Stir in the carrots, celery, onion and bell pepper. Bring to a simmer and cook for about 5 minutes, or until softened. Stir in the tomato paste, beef broth, wine, garlic and hominy. Simmer for about 2 to 4 minutes, stirring occasionally.

Add the potatoes to a medium bowl. Whisk in the cream, egg yolks, pepper jack cheese, cheddar cheese and green chiles.

You can keep the meat in the skillet, or transfer to a 9x11-inch casserole dish, or 10-inch Dutch oven. Evenly top with the mashed potatoes. With a fork, gently press down into the potatoes and pull up to make slight peeks around the top. Evenly top with the parmesan cheese.

Bake for about 25 minutes, or until the potatoes set up and brown slightly. Serve warm.