Red beer braised beef shepherd’s pie

  • Preparation 30 min
  • Cooking 3h40 min
  • Servings 6
  • Freezing Absolutely


Ingredients for the beef

  • 1 kg beef blade roast, most of the fat removed, quartered
  • Olive oil
  • 1/2 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2x 355 ml Nord Star red beer by Microbrasserie Grande Allée (or other red beer)
  • 1/4 cup (60 ml) maple syrup
  • 1 tablespoon (15 ml) herbs of Provence
  • 2 bay leaves
  • 1 cup (250 ml) beef broth
  • 450 g cheese curds
  • 2 cups (500 ml) frozen corn
  • Salt and pepper from the mill

Mashed potatoes

  • 2 pounds white potatoes, peeled and diced
  • 1 celeriac, peeled and diced
  • 3 tablespoons (45 ml) utter
  • 1/3 cup (75 ml) milk
  • 1/2 cup (125 ml) grated fresh Parmesan
  • Salt and pepper from the mill



  • Preheat the oven to 350°F.
  • In a large saucepan over medium-high heat, pour a good drizzle of olive oil and add the meat. Brown on all sides, about 10 to 12 minutes in total. Season with salt and pepper generously. Reserve the meat on a plate.
  • Add the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring.
  • Deglaze with the beer and scrape the bottom well to get all the flavours.
  • Add the maple syrup, Provence herbs, bay leaves, beef broth, season with salt and pepper and mix. Cover, bring to a boil and place in the oven. Cook for 2.5 hours, until the meat flakes easily with a fork.
  • Place the meat on a work surface and shred the meat. Discard the pieces of fat and bay leaves. Pour the meat into a baking dish and sprinkle with a few ladles of the cooking juices. Spread the cheese on top and set aside.
  • In a large saucepan filled with salted boiling water, cook the potatoes and celeriac for about 25 minutes or until the vegetables are fork tender. Pour into a colander, drain and return to the pan.
  • Add the butter and melt while stirring. Add the Parmesan and milk and using a potato masher, purée. 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 frequently, 4 to 5 minutes, until the corn is golden brown. Pour over the meat and spread.
  • Pour the potatoes over the meat and spread. Sprinkle with smoked paprika to taste. Place in the oven at 400°F and cook for 20 to 25 minutes.