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1
Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water.
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2
Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes.
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3
Drain.
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4
Transfer the potatoes and garlic to a large bowl.
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5
Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
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6
If the mixture is too dry, add the remaining 1/4 cup broth.
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7
Do not overmix.
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8
Cover and set aside.
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9
Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
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10
Prepare filling: Heat a large skillet over medium heat.
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11
Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes.
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12
With a slotted spoon, transfer the bacon to a plate; set aside.
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13
Add the oil to the drippings in the skillet and put over medium heat.
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14
Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
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15
Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
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16
Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
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17
Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
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18
Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
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19
Add the beer, bring to a boil and boil for 3 minutes.
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20
Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil.
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21
Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
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22
Spoon the meat mixture into the prepared baking dish.
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23
Spread the potato topping evenly over the beef mixture.
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24
Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
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25
Remove from the oven and sprinkle with the cheese.
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26
Return to the oven and bake for 10 more minutes.
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27
Let rest out of the oven for 10 minutes before serving.
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28
Sprinkle with parsley and serve.
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29
STPATRICKSDAY
