Braised beef
- Preheat oven to 180°C (350°F).
- Brown the beef in oil for about 5 minutes per side in a large saucepan.
- Deglaze with balsamic vinegar and transfer the meat into an ovenproof Dutch oven.
- Add the garlic, onions, thyme, beer, salt, and pepper and braise in the oven for 3 hours or until meat shreds easily.
Mashed potatoes and assembling the shepherd's pie
- Preheat oven to 180°C (350°F).
- Place potatoes and parsnips in a large saucepan filled with water and bring to a boil. Cook until vegetables are tender. Drain and let cool completely.
- Mash vegetables with a potato masher.
- Add the butter and yogurt, and stir. Set aside.
- Place shredded braised beef in the bottom of a 25 x 37.5 cm (10 x 15 in.) glass baking dish. Add a layer of mixed creamed and kernel corn, and then top it with the mashed potatoes and parsnips.
- Sprinkle with smoked paprika and bake for about 30 minutes.
Chef’s secret
For a quicker, time-saving option, use ground beef.
Nutrition tip (from Hubert Cormier, RD)
In this secret recipe, we've replaced the ground beef with black beer-braised beef and we’ve added yogurt and parsnips to the mashed potatoes. Simply perfect for a festive meal!
Photographe: Catherine Côté
© Charron Éditeur Inc.