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1
In a large pot bring the potatoes and garlic to a boil reduce heat to medium and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 min.
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2
Drain and return to the pot.
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3
Add the sour cream, 1/4 cup of broth, butter, salt and pepper, and mash until the potatoes are light and fluffy. If the mixture is too dry, add the remaining 1/4 cup broth.
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4
Cover and set aside.
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5
Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
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6
Heat a large skillet over medium heat.
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7
Add the bacon and cook, stirring occasionally until browned and almost crisp. With a slotted spoon, transfer the bacon to a plate, set aside.
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8
Add the oil to the drippings in the skillet and over medium heat add the onions and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 min.
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9
Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 5 min.
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10
Stir in the beef and cook, until the beef begins to brown.
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11
Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 min.
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12
Stir in the tomato paste and flour and cook, stirring, until well blended.
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13
Add the beer, bring to a boil for 3 min.
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14
Using a wooden spoon scrape up all the browned bits from the bottom of the pan.
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15
Add the cooked bacon, the broth, rosemary, the remaining 1/2 teaspoon of salt, and pepper to taste, and bring to a boil.
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16
Reduce the heat and simmer until the sauce thickens, about 15 min.
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17
Spoon the filling into the baking dish.
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18
Spread the potatoes evenly over the beef mixture.
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19
Bake until the topping is lightly browned, about 35 min.
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20
Remove from the oven, top with cheese and bake for 10 min.
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21
Remove from oven let rest for 10 min.
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22
Top with parsley, serve.
