Pimped Shepherd’s pie

Name: Pimped Shepherd’s pie
Prep time: 1 h
Cook time: 1 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 yellow 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 dried savory; 1/3 cup Raftman beer from Unibroue; 100g shiitake mushrooms, chopped; 450g medium-lean ground beef; 350g ground lamb; 2 tablespoons butter; 1/4 cup 15% country style cream (optional; cream will make potatoes puree softer. I loved the texture while my girlfriend would have preferred a denser puree); 1 can 398ml corn, drained; 1 can 398ml cream corn; 200g old fashioned Gruyère cheese; Dried parsley; Salt and ground pepper

Preparation 1 h
Cooking 1 h 20 min
Servings 6
Freezing Absolutely

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Ingredients

2 big sweet potatoes, peeled and diced
2 big Russet potatoes, peeled and diced
Olive oil
1 yellow 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 dried savory
1/3 cup Raftman beer from Unibroue
100g shiitake mushrooms, chopped
450g medium-lean ground beef
350g ground lamb
2 tablespoons butter
1/4 cup 15% country style cream (optional; cream will make potatoes puree softer. I loved the texture while my girlfriend would have preferred a denser puree)
1 can 398ml corn, drained
1 can 398ml cream corn
200g old fashioned Gruyère cheese
Dried parsley
Salt and ground pepper

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Preparation

In a big pan 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 pan. Set aside, heat off.
Meanwhile, in a skillet at medium heat, add 2-3 tablespoons 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.
Add the meat in the skillet 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 he potatoes at medium and smash well. Add the butter and melt while stirring / smashing non stop. Add the cream, if desired, then stir. Taste and rectify seasoning if necessary.
In a big bowl, combine the 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 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!