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1
Preheat oven to 375u00b0F.
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2
In a large skillet over medium high heat, heat the butter until it foams and then add onion and carrots and cook until soft (8-10 minutes).
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3
Add meat, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook breaking up meat until browned (10-15 minutes).
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4
Add flour and tomato paste and cook for one more minute.
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5
Stir in cream and cook one more minute.
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6
Stir in broth, beer, soy sauce and thyme and simmer for 15-20 minutes, stirring frequently until mixture is thick.
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7
Remove from heat and stir in peas.
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8
Transfer mixture to 2 quart casserole dish.
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9
Meanwhile, in a large sauce pan over high heat bring potatoes, 1/2 teaspoon salt and water to cover to a boil; reduce heat to medium low and simmer for 15-20 minutes or until tender. Drain.
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10
Return potatoes to sauce pan and mash potatoes with butter and cream until smooth. Season with salt and pepper.
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11
Spread mashed potatoes over meat filling, using a spatula to smooth top and then brush with egg.
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12
Bake for 15 minutes or until filling is bubbling.
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13
Turn on broiler and cook until top is golden (3-5 minutes).
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14
Remove from oven and let cool 10 minutes before serving.
