Red beer braised beef shepherd’s pie

Name: Red beer braised beef shepherd’s pie
Prep time: 30 min
Cook time: 3 h 40 min
Yield: 6
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 30 min
Cooking 3h40 min
Servings 6
Freezing Absolutely

If you don’t like shepherd’s pie, well I suggest you try this version with beef braised in red beer and cheese curds. It’s just decadent enough!

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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

Preparation

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.

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A low fermentation red ale, this English bitter will bring you aromas of toasted cereals, caramel and toast. The red beer used in the recipe will resonate with the beer in your glass. The flavors of the braised beef, as well as the baking of the dish, will pick up the toasty flavors of the beer. Low in alcohol and not very effervescent, this beer can be enjoyed between bites. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!