One could serve it as a rustic, deep dish pie, or present it as a more gourmet "deconstructed" version, as I have in the photo. Each and every item was costed, right down to the coriander seeds ...
This is closer to a hybrid between a cottage pie and boulangère ... and slowly cook it like you would for a bourguignon. The braised beef paired with slowly caramelised onions and sliced potatoes ...