Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
2Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.
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|Serving Size: 1 Serving (1173g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 934 (56%)|
|Amt Per Serving||% DV|
|Total Fat 103.8g||138 %|
|Saturated Fat 48.7g||244 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 400mg||123 %|
|Sodium 4047.7mg||140 %|
|Potassium 2597.9mg||68 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 54.8g|
|Protein 97g||139 %|
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Calories per serving: 1658
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