2 lb (900 g) boneless beef blade roast, trimmed and diced

2 tbsp (30 ml) olive oil

1 bottle (341 ml) pale beer

4 slices bacon, chopped

2 onions, chopped

2 carrots, diced

1 large potato, peeled and diced

1/2 lb (225 g) white mushrooms, diced

2 cups (500 ml) beef broth

3 cups (150 g) crustless day-old bread, cut into pieces

3 tbsp (40 g) butter, melted

Salt and pepper

In a large non-stick skillet over high heat, brown the meat on all sides in the oil, about 15 minutes. Season with salt and pepper. Deglaze with the beer. Let simmer for 5 minutes.

Meanwhile, in another large skillet, brown the bacon. Add the onions, carrots, potato and mushrooms. Cook until the vegetables begin to brown. Add oil, if needed. Deglaze with 1 cup (250 ml) of the broth.

Add the vegetable mixture and the remaining broth (1 cup / 250 ml) to the beef. Cook over medium heat for 30 minutes or until the meat is tender. With a wooden spoon, lightly crush the potatoes and combine to thicken the sauce. Adjust the seasoning. Transfer to a 9-inch (23 cm) glass or ceramic pie plate. Freeze at this stage, if desired.

With the rack in the middle position, preheat the oven to 400°F (200°C).

In a food processor, chop the bread pieces. Add the melted butter and pulse to combine. Cover the meat with the bread crumbs and press lightly. Place the meat pie on a baking sheet.

Bake for 35 minutes or until the bread crumbs are golden brown.

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