Shepherd's Pie Casserole with Beer-Braised Filling

Ingredients:

Garlic Mashed Potatoes:

• 4 large Russet potatoes, peeled and quartered
• 1/4 - 1/2 cup beef broth
• 10 whole cloves of garlic, peeled
• 1/2 cup sour cream
• 4 tbsp softened butter
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• Cooking spray

Filling:

• 450 g of ground beef
• 4 slices of bacon, cut into strips
• 1/2 cup beef broth
• 1 bottle (350 ml) of light or dark beer
• 1 tbsp. vegetable oil
• 2 medium-sized onions, chopped
• 1/2 tsp. salt, plus 1/2 tsp.
• 1 teaspoon of sugar
• 2-3 (about 1 cup) medium-sized carrots, coarsely chopped
• 3/4 cup frozen green peas (defrosted)
• 2 crushed cloves of garlic
• 2 tbsp tomato paste
• 1 tbsp flour
• 1 teaspoon finely chopped fresh rosemary leaves
• 1/2 tsp ground black pepper
• 1/2 cup grated Swiss or Cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Preparation:

1. Prepare the potato layer: Place the potatoes in a large saucepan, add the garlic, and cover with cold water. Bring to a boil over medium heat and simmer, uncovered, until the potatoes are tender (test with a fork), about 15-20 minutes. Drain.
   
   Transfer the garlic-spiced potatoes to a large bowl. Add the sour cream, 1/4 cup beef broth, butter, salt, and pepper and beat on low speed with a hand mixer for about 1-2 minutes until light and fluffy. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover.
   
   Preheat oven to 180°C. Spray a 25cm round baking dish with cooking spray.
2. Prepare the filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until browned and almost crisp, about 7-8 minutes. Use a slotted spoon to transfer the bacon to a plate.
   
   Add oil to the bacon pan and set over medium heat. Add the onion and 1/2 teaspoon of salt and cook, stirring occasionally, until the onion is soft and beginning to brown, about 10 minutes. Sprinkle with sugar and cook, stirring occasionally, until the onion begins to caramelize, about 3 minutes.
   
   Add the ground beef and cook, stirring occasionally, over medium-high heat until the meat begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables are tender, about 5 minutes. Add the tomato paste and flour and cook, stirring until well combined, about 2 minutes.
   
   Pour in the beer, bring to a boil, and simmer for 3 minutes. Cook, stirring the pan with a wooden spoon and scraping up any browned bits, for about 2 minutes. Add the cooked bacon, broth, rosemary, 1/2 teaspoon salt, and pepper and bring the mixture to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
3. Place the meat mixture in the prepared baking dish. Spread a layer of mashed potatoes over the beef and smooth it out. Bake for about 35 minutes, until the filling is hot, the topping is lightly browned, and the sauce is bubbling around the edges. Remove from the oven and sprinkle with cheese. Return the casserole to the oven for another 10 minutes. Before serving, remove from the oven and let rest for 10 minutes. Sprinkle with parsley and serve.