Guin­ness beef & col­can­non cot­tage pie

serves 6| prep 30 mins | cook­ing 2 hours 45 mins - - THIS MONTH -

→ 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

col­can­non mash

→ 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.

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