Shepherd’s pie with beef, lamb and sweet potato mash

Name: Shepherd’s pie with beef, lamb and sweet potato mash
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Québécoise
Ingredients: 2 big sweet potatoes, peeled and diced; 2 big Russet potatoes, peeled and diced; Olive oil; 1 Spanish onion, finely chopped; 3 garlic cloves, finely chopped; 2 carrots, cut in half then sliced; 3 celery sticks, cut in half then sliced; 1/2 teaspoon (2.5 ml) dried savory; 1/3 cup (80 ml) amber ale of your choice; 3 1/2 oz (100 g) shiitake mushrooms, chopped; 1 lb (450 g) medium-lean ground beef; 3/4 lb (350 g) ground lamb; 2 tablespoons (30 ml) butter; 1/4 cup (60 ml) 15% country style cream; 1 can (398 ml) two-colour corn, drained; 1 can (398 ml) creamed corn; 7 oz (200 g) aged Gruyère cheese, grated; Dried parsley; Salt and ground pepper

Preparation 1 h
Refrigeration 3 to 4 days
Cooking 1 h 20 min
Servings 6
Freezing Absolutely, 3 months

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Ingredients

2 big sweet potatoes, peeled and diced
2 big Russet potatoes, peeled and diced
Olive oil
1 Spanish onion, finely chopped
3 garlic cloves, finely chopped
2 carrots, cut in half then sliced
3 celery sticks, cut in half then sliced
1/2 teaspoon (2.5 ml) dried savory
1/3 cup (80 ml) amber ale of your choice
3 1/2 oz (100 g) shiitake mushrooms, chopped
1 lb (450 g) medium-lean ground beef
3/4 lb (350 g) ground lamb
2 tablespoons (30 ml) butter
1/4 cup (60 ml) 15% country style cream
1 can (398 ml) two-colour corn, drained
1 can (398 ml) creamed corn
7 oz (200 g) aged Gruyère cheese, grated
Dried parsley
Salt and ground pepper

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Preparation

In a big pot filled with boiling salty water, pour the potatoes and cook for 45 minutes, or until ultra fork tender. Pour in a strainer, drain and return in the pot. Set aside, heat off.
Meanwhile, in a saucepan at medium heat, add 2-3 tablespoons (45 ml) olive oil and cook onion and garlic for 2-3 minutes while stirring.
Add the carrots, celery, savory along with a small drizzle of olive oil. Season with salt and pepper then toss well. Continue cooking for 5 minutes while stirring often. Add the beer and mushrooms then continue cooking for 5 minutes.
Preheat the oven at 400°F (200°C).
Add the meat in the saucepan and cook for 8 to 10 minutes, while breaking in small chunks, until it is not pink anymore. Season with salt and pepper. Drain off fat and set aside.
Heat back the potatoes at medium and smash well. Add the butter and melt while stirring / smashing non stop. Add the cream, then stir. Taste and rectify seasoning if necessary.
In a big bowl, combine both cans of corn and set aside.
In a 9” x 13” baking dish, add the meat mix and spread well. Pour the corn mix and spread well again. Add the potatoes and spread like a ninja. Cover with the grated cheese then sprinkle some dried parsley, to taste.
Place in the oven and cook for 12 minutes. Crank to BROIL and continue cooking for 2-3 minutes or until the cheese is golden! Remove from oven and let rest a couple of minutes before serving!