Guinness beef & colcannon cottage pie
serves 6| prep 30 mins | cooking 2 hours 45 mins
→ 2 tbs extra virgin olive oil
→ 1.3kg gravy beef, cut into 3cm pieces
→ 360g button mushrooms, halved
→ 10 French shallots, peeled, halved
→ 250g speck, cut into batons
→ 2 garlic cloves, crushed
→ 440ml can Guinness
→ 250ml (1 cup) beef stock
→ 90g ( 13⁄ cup) tomato paste
→ 2 sprigs fresh thyme, plus extra, to serve
→ 2 bay leaves
→ 100g (1 cup) grated three-cheese mix
→ 1kg sebago potatoes, peeled, chopped
→ 60g butter, chopped
→ 14⁄ (about 500g) savoy cabbage, core removed, finely shredded
→ 4 green shallots, thinly sliced
1 Heat 1 tbs oil in a large frying pan over medium-high heat. Cook the beef, in batches, turning, for 8 minutes or until browned. Transfer to a heatproof bowl.
2 Heat remaining oil in pan. Cook the mushroom and shallot, stirring, for 5 minutes or until golden. Add to beef. Cook speck and garlic, stirring, for 3 minutes.
3 Stir in beef mixture. Add Guinness, stock, tomato paste, thyme and bay leaves. Bring to the boil. Cook, partially covered, for 2 hours or until beef is tender. Season.
4 Meanwhile, to make the colcannon mash, cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain well and return to pan. Use a potato masher to mash the potato until smooth.
5 Heat butter in a large frying pan over medium heat until foaming. Add the cabbage and shallot and cook, stirring, for 3-4 minutes or until tender (do not brown). Add to potato and stir to combine. Season.
6 Preheat oven to 180°C/160°C fan forced. Spoon beef mixture into a 3L (12 cup) ovenproof dish. Top with mash. Rough with a fork. Cover with cheese. Bake for 30 minutes or until golden. Sprinkle with extra thyme.