Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 180 minutes
Ingredients (for 4 people) :
-75g Kerrygold butterMethod: Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Heat a large flameproof casserole dish and add one third of the butter (25g). Dust the beef with the flour and add to the casserole dish with the pancetta or bacon. Fry until browned.
-500g beef shin or stewing steak, trimmed and cut into chunks
-2 tbsp plain flour
-50g pancetta lardons or streaky bacon, snipped into pieces
-300ml Irish stout
-400ml beef stock
-2 sprigs thyme
-1 bay leaf
-2 carrots, chopped
-2 sticks celery, chopped
-6 shallots, sliced
-500g potatoes, peeled and cut into chunks
-90ml whole milk
-6 spring onions, thinly sliced
-salt and ground black pepper
Add the Irish stout, beef stock, thyme, bay leaf, carrots, celery and shallots. Cover and transfer to the oven and cook for 2 hours, or until the meat is very tender.
Once cooked, divide the beef and vegetables between 4 individual pie dishes, leaving the sauce in the casserole dish. Rapidly boil the sauce until reduced by half. Spoon into the dishes.
Cook the potatoes in boiling salty water until tender. Drain well, then return to the saucepan. Whisk in the remaining butter, milk, spring onions and seasoning, using an electric whisk to make it light and fluffy.
Pile on top of the pie dishes and return to the oven. Bake for 25-30 minutes, until piping hot and golden brown.