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Add a thin layer of oil to the pot. Cook onion and garlic, stirring, for 3 to 4 minutes or until softened. Pour in beer and bring to a boil, scraping up brown bits from bottom of the pot. Stir in broth, maple syrup, bay leaves and herbes de Provence. Season with salt and pepper to your taste. 3. Cover and bring to a boil. Cook, covered, in preheated 350°F oven for 2½ hours or until meat is fork-tender. 4. Mashed Potatoes: Meanwhile, place potatoes and celeriac in a large saucepan. Add water to cover and bring to a boil. Season with salt. Reduce heat and boil gently for about 25 minutes or until the vegetables are fork-tender. Pour into a colander, drain and return to the pan. Add butter and stir until melted. Add the Parmesan and milk. Mash until smooth using a potato masher. Season with salt and pepper to taste; set aside. 5. Transfer meat to a bowl with a slotted spoon and shred the meat with two forks. Discard the fat and bay leaves. Skim fat from juice in pot. 6. Pour the meat into a 9 x 13-inch (3 L) baking dish and sprinkle with a few ladles of the cooking juices. Scatter the cheese curds on top and set aside. 7. Heat a thin layer of oil over medium-high heat in a large skillet. Cook corn, stirring frequently, for 4 to 5 minutes, until corn is golden brown. Spoon over the meat and cheese. Spoon the Mashed Potatoes over the meat and spread to cover. Sprinkle with smoked paprika to taste. 8. Bake in preheated 400°F oven for 20 to 25 minutes or until filling is bubbling and topping is golden brown. Let stand for 5 minutes before serving.