Nothing better than a delicious shepherd’s pie to warm up. This one is a bit special, as it consists of a dark beer shredded beef and mashed sweet potatoes. The beer brings a bitterness that goes well with the sweetness and sweetness of the sweet potato.
This dish needs to be prepared in advance, because cooking the meat, to obtain something very tender, is a bit long. You can save time if you have a pressure cooker, such as Cookeo. Thanks to him, you will only need an hour against at least 3 at the casserole. Afterwards, it’s long, you have to think about it early enough, but it only requires a quick glance from time to time. Once well cooked, the meat is very tender, and comes off easily. The sauce makes the meat juicy. It’s a delight.
For the mashed potatoes, I recommend steaming, so that the sweet potato does not soak up water. Mashed sweet potato is in my opinion better when combined with potato. It has more texture, and is less sweet.
This dish is really delicious and comforting. It warms up very well too.
Parmentier of beef with sweet potato
1 kg beef bourguignon
25 cl dark beer
25 cl of beef broth
1 tbsp brown vergeoise
2 bay leaves
1 tbsp cornstarch
Sauté the chopped onion in a little oil. Add the meat.
When it is golden, add the beer, broth, vergeoise, bay leaf and seasoning.
Close the casserole and cook over low heat for about 3 hours. The meat should fray easily with a spoon, if not, leave a little more. Adjust the amount of broth if necessary.
Remove the pieces of meat.
Dilute the cornstarch in a little water and add it to the sauce. Let reduce and thicken over medium heat.
Shred the meat, then add the sauce little by little and mix well. The meat gorges on the sauce.
Put the meat in a dish.
(At the Cookeo, the principle is the same. You just have to leave out the broth liquid and cook for 1 hour under pressure. The sauce thickens as it browns.)
Mashed Sweet Potatoes:
600g sweet potatoes
about 200 ml of milk
Cut sweet potatoes and potatoes into cubes. Steam or microwave them.
Pass them through a potato masher.
Gradually add the butter and hot milk. To mix together. Depending on the texture, it is possible not to put all the milk or on the contrary to put a little more.
(In the Thermomix, proceed as for a classic mashed potato, but with only 200 ml of milk)
Preheat the oven to 180°C.
Spread the puree over the meat.
Add a little breadcrumbs if necessary and bake for about 20/25 minutes.
Serve hot, possibly with a lamb’s lettuce.
To finish: to advance, it is possible to cook the meat in advance. Similarly, the puree and assembly can also be done in advance. As a result, this dish can easily be integrated into batch cooking.
To complete the menu, you can steam more potatoes to make a salad, for example, more sweet potatoes, to possibly make gnocchi, and more meat to, for example, garnish sandwiches or accompany pasta.
Rather than dark beer, you can use blonde, which is milder.
You can put more or less potatoes in the mash according to your tastes.