Step 1

Preheat oven to 450°F

Step 2

Start potatoes in cold water, then bring to boil and salt the water

Step 3

Cook until tender and mash with ricer or food mill

Step 4

Warm cream and butter in small pot and stir into mashed potatoes, season with salt, pepper, cinnamon, paprika and chili powder

Step 5

Cover to keep warm until ready to use

Step 6

While potatoes boil, heat a large pot or Dutch oven over medium to medium-high heat, add carrots, celery and onions, season with salt and pepper and soften 6 to 7 minutes

Step 7

Add garlic, stir a minute, add meats and brown, then sprinkle in flour

Step 8

Add beer, stock and Worcestershire and thicken a bit

Step 9

Listicle: Rachael Ray Cast Iron Cooking Combo Transfer to casserole dish, top with sweet potatoes and cheese and bake until browned and bubbly

Step 10

Let sit for 10 minutes to allow to settle

Step 11

Top with chopped chives and parsley