Beef & Guinness Pie

INGREDIENTS

• 25g butter
• 1-2 tbsp of rapeseed oil
• 1kg beef chuck steak, cut into one inch chunks
• 1 onion, chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 cloves garlic, finely sliced
• 40g of plain flour
• 150ml beef stock
• 500ml of Guinness
• Sea salt and ground black pepper

For the mash:

• 1 x 800g pack Dunnes Stores mashed Irish potato
• 150g Dunnes Stores mature white cheddar cheese
• 1 egg yolk
• Ground black pepper

METHOD

1. Heat the oil in a large, shallow, ovenproof pot and brown the seasoned meat in two batches, being careful not to overcrowd the pan. Remove and set aside on a plate. Add another drop of oil if you need it and then fry off the onion, carrots and celery.
2. Add a splash of beef stock to deglaze the pan, then stir in the chopped garlic and flour, cooking for a few minutes with the vegetables. Gradually pour in the remaining stock, mixing well after each addition.
3. Add the Guinness and season to taste then put the meat back into the pot, along with any resting juices. Simmer gently for about 1 1/2 hours until the liquid has reduced.
4. Whilst the beef cooks, mix the potatoes in a large bowl with the egg yolk, half of the cheddar cheese and some ground black pepper. Set aside.
5. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
6. When the beef is cooked and tender, spoon the mash over the top, then sprinkle with the remaining cheese.
7. Place everything into the oven for 30 minutes until the mash is piping hot and the top is golden.