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1
For the potato topping:
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2
In a large saucepan, add the potatoes and garlic and cover with cold water.
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3
Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 16 to 18 minutes.
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4
Drain.
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5
Transfer the potatoes and garlic to a large bowl with an electric mixer.
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6
Add the sour cream, 1/4 cup of the broth, butter (or half olive oil, half butter) salt and pepper to taste, and beat on low speed until the potatoes are light and fluffy, about 2 minutes.
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7
If the mixture seems too dry, add the remaining 1/4 cup broth by once 1 tablespoon.
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8
Do not overmix.
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9
Cover and set aside.
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10
Preheat the oven to 350F (180C).
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11
Coat a 10-inch round baking dish with cooking spray or grease with butter with brush with oil.
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12
For the filling:
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13
Heat a large skillet over medium heat.
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14
Stir in the bacon and cook, stirring often until browned and almost crisp, about 8 minutes.
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15
With a slotted spoon, transfer the bacon onto a plate; set aside.
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16
Add the oil to the drippings in the skillet and put over medium heat.
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17
Stir in the onions and 1/4 teaspoon of salt, and cook, stirring often, until the onions are very soft and just starting to brown, 9 to 11 minutes.
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18
Sprinkle the sugar over the top, and cook, stirring several times, until the onions begin to caramelize, 2 to 4 minutes.
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19
Add the beef and cook, stirring often over medium-high heat, until the beef begins to brown, 6 to 8 minutes.
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20
Stir in the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, 4 to 6 minutes.
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21
Add the tomato paste and flour and cook, stirring, until well mixed, 2 to 3 minutes.
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22
Pour in the beer, bring to a boil and boil for 2 to 3 minutes.
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23
Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, 2 to 3 minutes.
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24
Stir in the cooked bacon, the broth, rosemary, salt and freshly ground black pepper to taste, and bring to a boil.
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25
Reduce the heat and simmer, uncovered, until the sauce thickens, 15 to 18 minutes.
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26
Transfer the meat mixture into the prepared baking dish.
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27
Spread the potato topping evenly over the beef mixture.
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28
Bake until the filling is hot and cooked through, the topping is lightly golden and browned and the edges are bubbly, 35 to 38 minutes.
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29
Remove from the oven and sprinkle with the cheese.
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30
Return to the oven and bake for another 10 more minutes.
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31
Remove from the oven and allow to rest for 10 to 15 minutes.
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32
Sprinkle parsley on top and serve warm.
