Beef Casserole with Sweet Potato Crust

Make the beef casserole: heat olive oil in a heavy casserole. Add onions and cook for 2 minutes. Add carrots and celery; cook until softened, stirring constantly.

Add beef and sauté until browned on all sides. Stir in garlic and cinnamon; cook for another 1 to 2 minutes or until fragrant. Add beer over high heat; let reduce to half.

 

Add beef stock, water, tomato purée, and parsley. Bring to a boil. Lower heat and simmer, covered, for 1 hour. Remove lid and simmer for another hour over low heat or until the meat is very tender. Stir in mushrooms. Simmer for another 5 to 8 minutes. Season with salt and pepper.

Transfer beef mixture to a medium baking dish or portion among 8 to 10 large ramekins. Set aside.

Preheat an oven to 350°F.

Make the sweet potato crust: In a large saucepan, combine cream, milk, butter, cheese, and salt. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken, about 8 to 10 minutes.

 

 

Top beef with sweet potato mixture. Sprinkle with grated cheese, if desired.

Bake casserole in preheated oven for 30 to 35 minutes or until golden, bubbling, and heated through. Garnish with fresh rosemary, if desired. Serve hot.