Shepherd's pie with ragout

Ingredients:

Beef

• 4 cups of beef stew with paprika in beer, recipe below
• Horseradish Mashed Potatoes, recipe below

Beef stew with paprika in beer

• 3 tbsp. l. olive oil
• 1 tbsp salted butter
• 900 g stewed beef, cut into 2.5 cm cubes.
• 1 medium onion, diced
• 3 cloves garlic, crushed
• 2 tbsp. flour
• 3 cups beef broth
• 1 can (0.33 l) of beer
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1.5 tsp sugar
• 0.5 tsp paprika
• 0.5 tsp coarse salt
• Chopped fresh parsley, optional, for serving

Mashed potatoes with horseradish

• 2.3 kg potatoes, peeled and chopped
• 220 g salted butter at room temperature
• 1 package (220 g) of cream cheese at room temperature
• 1 cup heavy cream
• 1 tbsp. creamy horseradish
• 0.5–1 tsp seasoned salt
• 0.5 tsp coarse salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh parsley

Preparation:

1. Preheat oven to 190°C (375°F). Place the braised beef in a 25cm (10-inch) skillet or baking dish. Spoon the horseradish-mashed potatoes over the beef. Bake until golden brown on top, 40–45 minutes.
2. Beef stew with paprika in beer:
   
   Heat the vegetable oil in a large saucepan over medium-high heat. Brown the beef in two batches for 2–3 minutes each; transfer to a plate. Add the onion to the pan. Cook until softened, 2–3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onion and garlic. Pour in the beef broth, beer, and a splash of water, then add the tomato paste, Worcestershire sauce, sugar, paprika, salt, and a little black pepper. Return the beef to the pan and stir. Cover and simmer until the beef is cooked through and the sauce has thickened, 1 1/2–2 hours. Sprinkle with parsley, if desired. The liquid should evaporate and thicken. If the sauce is too thick, add a little water..
3. Mashed potatoes with horseradish:
   Yield: 12 servings
   
   In a large saucepan, bring water to a boil and add the potatoes. Bring to a simmer and cook until tender, 20–25 minutes. Drain the potatoes in a large colander. Then return them to the dry saucepan and place the saucepan on the stovetop. Mash the potatoes over low heat to release all the steam before adding the remaining ingredients. Turn off the heat and add the butter, cream cheese, heavy cream, horseradish, seasoned salt, coarse salt, and black pepper. Mash to combine. Add the finely chopped parsley and stir.