Step 1

Heat 1 tbs oil in a large flameproof heavy-based casserole dish over medium-high heat. Add one-third of the beef and cook, turning, for 3-4 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining oil and the beef in 2 more batches.

Step 2

Reduce the heat to medium-low. Add the speck to the dish. Cook, stirring often, for 3-4 minutes or until golden and crisp. Add the carrot, onion, garlic and thyme. Cook, stirring often, for 3-5 minutes or until the onion is softened.

Step 3

Add the stock, beer and tomato paste to the dish. Cook, scraping the base of the dish with a wooden spoon to dislodge any cooked-on bits, for 2-3 minutes or until reduced slightly. Return the beef to the dish. Season. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Uncover. Stir in the mushroom. Simmer for 1 hour or until meat is tender and liquid has reduced slightly.

Step 4

Meanwhile, for the topping, place the potato in a saucepan. Cover with cold water. Bring to the boil over medium heat and cook for 25 minutes or until tender. Drain. Return to the pan. Cook over low heat for 2-3 minutes or until dry. Use a potato masher to mash until smooth. Gradually mash in the butter and milk. Stir in the parmesan. Season. Cool slightly.

Step 5

Preheat grill on high. Transfer mash to a piping bag fitted with a 2cm plain nozzle and pipe the mash onto the beef mixture. Gently brush with melted butter. Place under grill. Grill for 5-10 minutes or until mash is golden. Sprinkle with parsley.