Ingredients

Instructions

1. 1

   Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides, then remove beef and set aside.

2. 2

   In the same pot, add the diced onion and carrots. Cook for 5 minutes until softened.

3. 3

   Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

4. 4

   Pour in the dark ale and beef broth, scraping the bottom of the pot to release any flavorful bits. Stir in the Worcestershire sauce and thyme.

5. 5

   Return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the beef is tender and the sauce has thickened.

6. 6

   While the beef simmers, boil the potatoes in salted water until soft (about 15 minutes). Drain and mash with butter and milk until smooth. Season with salt and pepper.

7. 7

   Preheat your oven to 400°F (200°C).

8. 8

   Transfer the beef mixture into a 9x13 inch baking dish.

9. 9

   Spread the mashed potatoes evenly over the beef filling. Rough up the surface with a fork.

10. 10

    Sprinkle the top generously with the shredded cheddar cheese and breadcrumbs.

11. 11

    Bake for 20-25 minutes until the topping is golden brown and the filling is bubbling at the edges.