Boeuf Bourguignon pie

We're huge fans of boeuf bourguignon so when I found this recipe on taste.com.au I was excited. It's not that much of a difference to just having potato mash and the stew together but the mash tastes better when it's been in the oven and got a bit a crunchy top. This is not a Paleo recipe but it's very tasty anyway.

Ingredients
serves 4
2 tbsp butter
800 g stewing beef, trimmed, cut into 2-3cm pieces
1 onion, finely chopped
½ tbsp dried thyme
4 slices flat pancetta, finely chopped
2 garlic cloves, crushed
250 g mushrooms, sliced
2 tbsp plain flour
2 tbsp tomato paste
250 ml red wine
250 ml beef stock
2-3 bay leaves
1 kg mashing potatoes, chopped
30 g unsalted butter, melted
125 ml pure cream, heated
Finely chopped flat-leaf parsley, to garnish

Preheat the oven to 180°C.
Heat 1 tbsp butter in a flameproof casserole over medium-high heat. In batches, add beef and cook, turning, for 3-4 minutes until browned. Remove and set aside.
Add remaining 1 tbsp butter to the pan, then add onion, thyme, pancetta and garlic and cook, stirring, until the onion has softened. Add mushroom and cook for 2-3 minutes, then stir in flour and cook for another minute. Add tomato paste and cook for a further 1 minute. Return beef to the pan with wine, stock and bay leaves. Season and bring to the boil, then remove from heat. Cover and cook in the oven for 1-1½ hour or until the meat is tender. Remove the lid and return to the oven for a further 20 minutes or until the sauce has thickened. Transfer beef mixture to a 1½ liter baking dish and let it cool.
Meanwhile, place potato in a saucepan of cold, salted water and bring to a simmer over medium-high heat. Cook for 12-15 minutes or until tender. Drain and pass through a ricer or mash until smooth. Stir through butter and cream and season.
Preheat the grill to medium-high.
Spread the mashed potato over the meat and use a fork to make a light indentation in the surface. Grill for 5 minutes or until golden. Garnish with parsley and serve.