INGREDIENTS

• 1 kg Simply Better Irish Angus Diced Beef
• 1 Tub Simply Better Irish Made Beef Gravy
• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Tin of Simply Better Italian Chopped Tomatoes
• 1 Tsp Simply Better Organic Garlic & Herb Seasoning
• 500ml of Irish Stout
• 10g Butter
• 1 Large Onion, roughly chopped
• 4 Carrots, roughly chopped
• 1 Tbsp. Fresh Thyme Leaves
• 1 Tsp. Tomato Puree
• 2 Tsp. Worcestershire Sauce
• 3 Large Potatoes, cut into slices – about ½ thick
• 25g Butter, melted
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C Fan.
2. Heat an ovenproof casserole dish over a medium to high heat. Add the rapeseed oil and 10g of butter, then add the beef and quickly sear it on all sides until golden brown - this can be done in batches. Once the beef is golden brown transfer to a plate and set aside.
3. Return the casserole dish to the heat and add the onions and carrots, sauté for a couple of minutes, scraping the bottom of the dish with a wooden spoon to coat the vegetables in any of the juices and oil from the beef. Return the browned beef to the dish and add in the garlic and herb seasoning and thyme leaves and mix well.
4. Add in the stout and stir well to deglaze the casserole dish. Stir in the chopped tomatoes, tomato puree, beef gravy and Worcestershire sauce before bringing back to the boil. Season to taste.
5. Reduce the heat and allow the sauce to simmer for about 10-15 minutes until the sauce has reduced and thickened, then arrange the potatoes in an overlapping layer on top of the beef and brush with melted butter and scatter over some thyme leaves.
6. Place the dish in the oven and cook for 1 hour with the lid on. After an hour, increase the oven temperature to 200°C and remove the lid from the casserole dish and cook the hot pot for a further 20 minutes until the potatoes are tender and nicely golden. Serve straight to the table.