Braised beef shepherd’s pie

Preparation time 30 minutes

Total time: 3 hours 30 minutes

Ingredients

800 g (about 2 lb.) beef chuck
60 mL (¼ cup) balsamic vinegar
1 clove garlic
2 onions, chopped
To taste, fresh or dried thyme
1 bottle black beer (450 mL)
To taste, salt
and pepper
750 mL (3 cups) potatoes, peeled and cut into big chunks
500 mL (2 cups) parsnips, peeled and cut into big chunks
30 mL (2 tbsp.) butter
125 mL (½ cup) plain Greek yogurt
1 can (284 mL) creamed corn
1 can (341 mL) kernel corn
To taste, smoked paprika as garnish

Directions

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!

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