Beef and Guinness pie w/ minted greens and champ

Thu, 19 January 2017

Serves: 4 people

Preparation Time: 1 hour

Cooking time: 3 to 4 hours

 

Ingredients

4 beef cheeks, trimmed and diced, the butcher will dice it for you

2 carrots, 2 red onions, 2 cloves garlic, 3 sticks celery all diced

100g chestnut mushrooms sliced

1 tin tomato

2 bay leaves, picked thyme

2 bottles of Guinness 

200mls beef or chicken stock

1kg potatoes, 50g butter, 100mls buttermilk,

 

Sear off the beef in a hot heavy based pan until golden all round. Take out and set to one side. In the same pan add butter then onions, carrot, garlic and celery and sauté until soft. Add the beef back to the pan along with the stout, tomatoes, mushrooms, stock and herbs. Place a lid on and cook in a 140 degree for 3 hours until soft and tender.

 

To make the buttermilk mash, boil the potatoes until cooked, stain off and place back in the pot and on the stove for 2 minutes to ensure all the water is evaporated.  Mash until smooth until you have no lumps…, add the buttermilk, season with salt and pepper

 

CHEFS TIP

•             Ask the butcher to trim off any excess sinew and dice

•             Be sure to get plenty of colour on the beef as this will give the sauce more flavour

•             This recipe will also work with diced stewing beef but the cheeks give superior flavour