Meat ’n’ Potatoes Pie From 'Savory Baking'

Ingredients

• 2 tablespoon (30 grams) vegetable oil
• 2 pound (906 grams) beef stew meat, cut into 1-inch/2.5 cm cubes
• Kosher salt and freshly ground black pepper
• 1 (220 grams) medium sweet onion, diced
• 2 (100 grams) stalks celery, diced
• 3 (160 grams) medium peeled carrots, diced
• 1 tablespoon (14 grams) unsalted butter
• 1/3 cup (40 grams) all-purpose flour
• 1 cup (301 grams) beer
• 2 cup (452 grams) beef broth
• 2 tablespoon (30 grams) tomato paste
• 1 bay leaf
• 2 tablespoon (4 grams) chopped fresh thyme
• 2 pound (906 grams) russet potatoes, peeled and diced
• 5 tablespoon (70 grams) unsalted butter, melted, divided
• 1/4 cup (60 grams) heavy cream
• 3 (65 grams) large egg yolks, at room temperature
• 1/4 cup (25 grams) Parmesan cheese
• Kosher salt and freshly ground pepper
• 1 par-baked All Buttah Pie Crust (https://food52.com/recipes/24928-all-buttah-pie-dough)