Ingredients:
Beef Stew
2 tablespoons(30 grams) vegetable oil
2 pounds(906 grams) beef stew meat, cut into 1-inch/2.5 cm cubes
Kosher salt and freshly ground black pepper
1 (220 grams) medium sweet onion, diced
2 (100 grams) stalks celery, diced
3 (160 grams) medium peeled carrots, diced
1 tablespoon(14 grams) unsalted butter
1/3 cup(40 grams) all-purpose flour
1 cup(301 grams) beer
2 cups(452 grams) beef broth
2 tablespoons(30 grams) tomato paste
1 bay leaf
2 tablespoons(4 grams) chopped fresh thyme
Mashed Potatoes & Pie
2 pounds(906 grams) russet potatoes, peeled and diced
5 tablespoons(70 grams) unsalted butter, melted, divided
1/4 cup(60 grams) heavy cream
3 (65 grams) large egg yolks, at room temperature
1/4 cup(25 grams) Parmesan cheese
Kosher salt and freshly ground pepper
1 par-baked All Buttah Pie Crust (https://food52.com/recipes…)
Directions:
Make the beef stew filling: In a large pot, heat the oil over medium heat. Season the beef with salt and pepper. Add the beef to the pot and sear until well browned on each side, 1 to 2 minutes per side. Work in batches as necessary—don’t overcrowd the meat in the pan. Remove the beef to a plate and set aside.
Add the onion, celery, and carrots to the pot and saute in the oil that remains in the pan until just starting to become tender, 4 to 5 minutes. Add the butter and stir until melted. Sprinkle the flour over the pot and cook, stirring constantly, for 1 minute.
Add the beer, and stir well to combine and to help release any browned bits from the bottom of the pan. Add the beef broth, tomato paste, and bay leaf and bring to a simmer, stirring occasionally.
Return the beef to the pot. Continue to simmer, uncovered, until the beef is tender, 40 to 50 minutes. Stir in the thyme, and season the filling with salt and pepper. Remove the mixture from the heat to cool completely.
While the filling is cooling, make the mashed potatoes. Place the potatoes into a medium pot and cover with water by at least 1 inch/2.5 cm. Bring to a boil over medium heat, and cook until the potatoes are very tender, 18 to 20 minutes. Drain well.
Transfer the potatoes to a medium bowl, and mash with a potato masher or large fork until they are very smooth. In a small bowl, whisk 56 grams / 4 tablespoons of the melted butter, cream, egg yolks, and parmesan to combine. Fold this mixture into the mashed potatoes and mix until evenly combined.
Season the mashed potatoes with salt and pepper. Transfer the mashed potatoes to a pastry bag fitted with a large (1/2-inch/1 cm) star tip (or cut a 1/2-inch/1 cm opening from the end).
Heat the oven to 400°F/200°C with the oven rack in the center. Place the pie crust on a parchment lined baking sheet.
Scoop the cooled beef filling into the pie crust and spread into an even layer. Pipe the mashed potatoes into small spirals (the same way you might pipe to top a cupcake) all over the surface of the filling. Brush or drizzle the remaining 14 grams / 1 tablespoon melted butter over the surface of the potatoes.
Transfer to the oven, and bake until the potatoes are toasted golden brown, the filling is bubbling up, and the crust is deeply golden brown. Cool at least 15 minutes before slicing and serving warm.