Pimped Shepherd’s pie - Le Coup de Grâce

Ingredients

• 2 big sweet potatoes, peeled and diced
• 2 big Russet potatoes, peeled and diced
• Olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 carrots, cut in half then sliced
• 3 celery sticks, cut in half then sliced
• 1/2 teaspoon dried savory
• 1/3 cup Raftman beer from Unibroue
• 100g shiitake mushrooms, chopped
• 450g medium-lean ground beef
• 350g ground lamb
• 2 tablespoons butter
• 1/4 cup 15% country style cream (optional; cream will make potatoes puree softer. I loved the texture while my girlfriend would have preferred a denser puree)
• 1 can 398ml corn, drained
• 1 can 398ml cream corn
• 200g old fashioned Gruyère cheese
• Dried parsley
• Salt and ground pepper