Beef Bourguignon "Pie"

Step 1: Preheat oven to 350F.

Step 2: Heat 1 tablespoon oil in a dutch oven over medium-high heat. Cook beef (in batches) for 3-4 minutes, turning until browned. Remove to a plate and set aside.

Step 3: Add remaining oil to the pan and add onions, rosemary, pancetta and garlic and cook, stirring, until onions have softened. Add mushrooms and cook for 3 minutes.

Step 4: Stir in flour and cook another minute. Add tomato paste and cook another minute. Return to beef to pan and add wine, consomme and bay leaves. Season with salt and pepper, if desired (see description for note on salt)and bring to a boil, then remove from heat.

Step 5: Cover pan and cook in oven for 1 hour or until meat is tender.

Step 6: Remove lid and continue cooking in oven for 20 minutes.

Step 7: Transfer mixture to a warmed 6 cup baking dish or casserole.

Step 8: Meanwhile, place potatoes in a pan of cold salted water and bring to a low boil over medium-high. Cook for 12-15 minutes until tender. Drain and mash until smooth.

Step 9: Stir in butter and half and half and season.

Step 10: Preheat the oven broiler. Place rack in middle position.

Step 11: Spread the mashed potatoes over the meat mixture and use a fork to make light lines on surface.

Step 12: Broil for 5 minutes, or until golden.

Step 13: Garnish with parsley and serve.