Step 1

While potatoes are cooking, add oil and onions to 9- to 10-inch cast-iron skillet and cook, covered, on medium for 3 minutes.

Step 2

Add carrots and cook, covered, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Add beef and cook, breaking up with spoon into small pieces, until no longer pink, 3 to 5 minutes.

Step 3

Stir in tomato paste, cinnamon, and 1⁄2 teaspoon each salt and pepper and cook 1 minute. Stir in beer, 1/2 cup water, then bouillon, and simmer until mixture slightly thickens, about 3 minutes. Fold in parsley.

Step 4

Heat broiler. Spread potatoes over beef and top with thyme if desired. Broil until golden brown, 2 to 4 minutes.