Red beer braised beef shepherd’s pie

Name: Red beer braised beef shepherd’s pie
Prep time: 30 min
Cook time: 4 h 10 min
Total time: 4 h 40 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 kg (2.2 lb) beef blade roast, most of the fat removed, quartered; Olive oil; 1/2 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 2 red ales (355 ml each); 1/4 cup (60 ml) maple syrup; 1 tablespoon (15 ml) herbes de Provence; 2 bay leaves; 1 cup (250 ml) beef broth; 450 g (1 lb) cheese curds; 2 cups (500 ml) frozen corn; 2 lb (900 g) white potatoes, peeled and diced; 1 celeriac, peeled and diced; 3 tablespoons (45 ml) butter; 1/2 cup (125 ml) freshly grated Parmesan; 1/3 cup (75 ml) milk; Smoked paprika, to taste

Preparation 30 min
Cooking 4 h 10 min
Servings 6 to 8
Freezing Absolutely

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Ingredients for the beef

1 kg (2.2 lb) beef blade roast, most of the fat removed, quartered
Olive oil
1/2 yellow onion, finely chopped
3 garlic cloves, finely chopped
2 red ales (355 ml each)
1/4 cup (60 ml) maple syrup
1 tablespoon (15 ml) herbes de Provence
2 bay leaves
1 cup (250 ml) beef broth
450 g (1 lb) cheese curds
2 cups (500 ml) frozen corn

Mashed potatoes

2 lb (900 g) white potatoes, peeled and diced
1 celeriac, peeled and diced
3 tablespoons (45 ml) butter
1/2 cup (125 ml) freshly grated Parmesan
1/3 cup (75 ml) milk
Smoked paprika, to taste

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Preparation

Preheat the oven to 350°F (180°C).
In a large pot over medium-high heat, pour in a good drizzle of olive oil and add the meat. Brown on all sides, about 10 to 12 minutes in total. Season generously with salt and pepper. Set the meat aside on a plate.
Add the onion and garlic and drizzle with olive oil. Cook for 3 to 4 minutes, stirring.
Deglaze with the beer and scrape the bottom well to pick up all the flavor.
Add the maple syrup, herbes de Provence, bay leaves and beef broth, season with salt and pepper and stir. Cover, bring to a boil and place in the oven. Cook for 3 hours, until the meat falls apart easily with a fork.
Set the meat on a work surface and shred it. Discard the pieces of fat and the bay leaves. Put the meat in a baking dish and spoon a few ladles of the cooking juices over it. Spread the cheese curds on top and set aside.
In a large pot of boiling salted water, cook the potatoes and celeriac for about 25 minutes, or until the vegetables are fork-tender. Drain in a colander and return to the pot.
Add the butter and melt it while stirring. Add the Parmesan and milk and mash with a potato masher. Season with salt and pepper and set aside.
In a large skillet over medium-high heat, add the corn and drizzle with olive oil. Cook, stirring, for 4 to 5 minutes, until the corn is golden. Pour over the meat and spread.
Spoon the mashed potatoes over the meat and spread. Sprinkle with smoked paprika to taste. Bake at 400°F (200°C) for 20 to 25 minutes.