I got this great Dungeons and Dragons recipe book from a family member and went about making one of the recipes. This is the “Miner’s Pie” — according to lore, it’s Dwarvish.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add onion, leek, bay leaf, and ½ tsp salt. Cook, stirring, until softened (about 4 minutes).
Stir in ground beef and cook for approximately 10 minutes.
Add garlic, thyme, and tomato paste; cook for 1 minute.
Reduce heat to medium, add flour, and stir until combined (about 2 minutes).
Pour in ale, broth, and ⅔ tsp salt. Bring to a simmer, scraping the bottom (about 1 minute).
Lower heat and cook, stirring occasionally, until the filling thickens but remains saucy (about 15 minutes).
Add corn and peas; cool slightly, remove bay leaf, stir in most of the parsley. Season to taste.
Transfer to a broiler-safe 2-quart casserole dish and let cool 20 minutes.
Preheat oven to 450°F with rack in the upper-middle position.
Boil potatoes until very tender (about 20 minutes), then mash with melted butter.
Mix in milk, 1½ tsp salt, pepper, and parmesan. Stir in eggs.
Spoon the potato mixture over the filling and spread evenly.
Bake until filling is heated through and potatoes are slightly puffed (about 20 minutes).
Broil until the top is golden brown (5–7 minutes). Sprinkle with remaining parsley and serve hot.