Filling:

1 Tbsp. butter
1/2 onion, finely chopped
1 carrot, finely chopped
1 lb. ground beef
2 Tbsp. flour
1 Tbsp. ketchup
2 Tbsp. heavy cream
3/8 cup chicken broth
3/8 cup beer
1 Tbsp. soy sauce
1 tsp. thyme, minced
1/2 cup frozen peas

• Saute onion and carrot in butter until onions are caramelized and tender, about 8 min.
• Add beef, season with salt and pepper, and cook until browned, about 6 min.
• Add flour and tomato paste, and cook until paste starts to darken, about 1 min.
• Add cream and cook about 1 min.
• Add broth, beer, soy sauce and thyme. Simmer until thickened but still saucy, about 5 min.
• Remove from heat, add peas, season with salt and pepper, and add to casserole dish.

Topping:

1 lb. potatoes
1 Tbsp. butter
3 Tbsp. heavy cream

• Cut potatoes and boil until tender. Drain and mash with butter and cream.
• Spread potatoes over filling, smooth top and then make ridges with a fork.
• Bake at 375F (190C) for 15 min., until bubbling.
• Broil (high) for 3-5 min., until golden brown.
• Remove from oven and cool for 10 min. before serving.