Begin by preparing your ingredients for the Golden Irish Stew. Peel and dice the potatoes and carrots into bite-sized pieces while dicing the onion and mincing the garlic finely. Chop the fresh herbs, such as thyme, mint, and parsley.

In a bowl, season the flour with salt and pepper, creating a simple yet flavorful coating. Toss the lamb chunks in the seasoned flour, ensuring each piece is well coated.

Heat a few tablespoons of canola oil in a Dutch oven over medium-high heat. Brown the floured lamb chunks in batches for about 3-4 minutes until a rich golden color forms.

In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.

Sprinkle a tablespoon of flour over the softened vegetables, stirring to combine and cook for 1-2 minutes. Gradually pour in the beef stock, scraping up any brown bits from the bottom.

Add the diced potatoes, thyme, bay leaf, and Worcestershire sauce to the pot, stirring gently to combine. Reduce the heat to low and let the stew simmer uncovered for 25-30 minutes.

Once the lamb is tender, preheat your oven to 350°F (175°C). Transfer the stew into a baking dish, brush the edges with the egg yolk and cream mixture.

Roll out the puff pastry over the stew, sealing the edges, and cut a few slits in the top to create vents.

Place the baking dish in the preheated oven and bake for 35-40 minutes until the puff pastry is golden brown and flaky.

Allow the dish to rest for 10 minutes before serving.