Beef Pie with Crispy Potato Crust

For the topping

1. Cook the potatoes for 10 mins until starting to soften.
2. Drain & cool under cold running water then coarsely grate.

For the filling

1. Melt the butter in a small pan or in the microwave.
2. Pre-heat the oven to 160°C/gas mark 3.
3. Season the beef with salt & pepper.
4. Heat the oil & butter in a heavy based pan. As soon as it's smoking, add the meat & brown on all sides. Remove & set aside.
5. Add the onions to the pan & brown them lightly in the fat from the meat.
6. Add the thyme & stir to combine. Remove the onions & set aside.
7. Add the flour to the pan & stir over a low flame until a dark gold roux has formed.
8. Pour in the beer & the stock, add a pinch of salt, pinch of pepper, sugar & vinegar. Bring to the boil, stirring all of the time & simmer over a low flame for 15 mins.
9. Transfer all of the meat & onions into a large ovenproof dish & strain the sauce through a fine sieve over the mixture.
10. Cover & place in the oven for 3 hours until the meat is tender & the sauce reduced & slightly thickened.
11. Turn up the oven to 190°C/ gas mark 5.
12. Sprinkle the grated potato over the meat filling & dot with butter.
13. Place in the oven for 30 mins until the crust is nice & crispy.