BRAISED BEEF SHEPHERD’S PIE

Serves: 6 For the braised beef:

28 oz (800 g) beef chuck ■ 1/4 cup (60 mL) balsamic ■ vinegar 1 clove garlic ■ 2 onions, chopped ■ Fresh or dried thyme, to taste ■ One 15.2-oz (450 mL) bottle ■ dark beer Salt and pepper, to taste ■

For the mashed potatoes:

3 cups (750 mL) peeled ■ and chopped potatoes 2 cups (500 mL) peeled ■ and chopped parsnips 2 tbsp (30 mL) butter ■ 1/2 cup (125 mL) plain Greek ■ yogurt One 10-oz (284 mL) can ■ creamed corn One 11 1/2-oz (341 mL) can corn ■ kernels Smoked paprika, for garnish ■ Thyme (optional, for garnish) ■

For the braised beef:

1. Preheat the oven to 350 F (180 C).

2. In a large, oiled ovenproof pot with a tight-fitting lid, brown the beef over medium-high heat, about 5 minutes on each side.

3. Remove the meat and deglaze the pot with balsamic vinegar.

4. Add the garlic, onions, thyme, beer, salt and pepper, and return the meat to the pot. Cover tightly with the lid. Braise in the oven for 3 hours or until you can shred the meat with a fork.

For the mashed potatoes, and to assemble the dish:

5. Preheat the oven to 350 F (180 C).

6. Place the chopped potatoes and parsnips in a large pot, cover with water, and bring to a boil. Cook until the vegetables are tender, about 20 minutes. Drain and let cool completely.

7. Mash the vegetables using a potato masher. Add the butter and yogurt, and mix to combine. Set aside.

8. Spread the shredded braised beef over the bottom of a 10-by15-inch (25-by-38 cm) baking pan. Combine the creamed corn with the corn kernels and spread over the beef layer. Top with a layer of potato and parsnip puree.

9. Sprinkle with smoked paprika and bake for 30 minutes.

10. Garnish with fresh thyme.