In a large non-stick skillet over high heat, brown the meat on all sides in the oil, about 15 minutes. Season with salt and pepper. Deglaze with the beer. Let simmer for 5 minutes.
Meanwhile, in another large skillet, brown the bacon. Add the onions, carrots, potato and mushrooms. Cook until the vegetables begin to brown. Add oil, if needed. Deglaze with 1 cup (250 ml) of the broth.
Add the vegetable mixture and the remaining broth (1 cup / 250 ml) to the beef. Cook over medium heat for 30 minutes or until the meat is tender. With a wooden spoon, lightly crush the potatoes and combine to thicken the sauce. Adjust the seasoning. Transfer to a 9-inch (23 cm) glass or ceramic pie plate. Freeze at this stage, if desired.
With the rack in the middle position, preheat the oven to 400°F (200°C).
In a food processor, chop the bread pieces. Add the melted butter and pulse to combine. Cover the meat with the bread crumbs and press lightly. Place the meat pie on a baking sheet.
Bake for 35 minutes or until the bread crumbs are golden brown.