Be sure to blind bake your pie crust and pre-make your mashed potatoes so you are ready to go.
Saute onion and garlic in the wild mushroom; cook until softened, about 4 minutes.
Cook beef, until no longer pink and you get a nice brown crust, 4 to 5 minutes
Add carrots and mushrooms, beer and soup packet, stir until combined, bring to a boil. Cook until vegetables are fork tender approx. 10 minutes
Add gravy mix bring to a boil, then reduce heat mixture should thicken.
Spoon beef mixture into pie shell
Add potatoes using an ice cream scoop to get even coverage
Spread evenly over beef; using a spatula, you can decorate potatoes with lines or peaks.
I top my potatoes with a poultry season blend to add a herbed look to the top and extra flavor.
Bake until potatoes are lightly browned, 10 to 15 minutes.
Serve with a pie server in wedges, or just scoop out casserole style.