Braised beef and champ pies
Serves: 4
Preparation time: 30 minutes
Cooking time: 2 ½ - 3 hours
Nutrition: 487 calories per serving


75g (3oz) Kerrygold butter, now softer
500g (1lb 2oz) beef shin or stewing steak, trimmed and cut into chunks
2 tbsp plain flour
50g (2oz) pancetta lardons or streaky bacon, snipped into pieces
300ml (1/2 pint) Irish stout
400ml (14fl oz) beef stock
2 sprigs thyme
1 bay leaf
2 carrots, chopped
2 sticks celery, chopped
6 shallots, sliced
500g potatoes, peeled and cut into chunks
90ml (3fl oz) whole milk
6 spring onions, thinly sliced
Salt and ground black pepper


Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

Heat a large flameproof casserole dish and add one third of the Kerrygold butter, now softer (25g). Dust the beef with the flour. Add to the casserole with the pancetta or bacon and fry until browned.

Add the Irish stout, beef stock, thyme, bay leaf, carrots, celery and shallots. Cover and transfer to the oven and cook for 2 hours, or until the meat is very tender.

Once cooked, share the beef and vegetables between 4 individual pie dishes, leaving the sauce in the casserole. Rapidly boil the sauce until reduced by half. Spoon into the dishes.

Cook the potatoes in boiling, salted water until tender. Drain well, then return to the saucepan. Whisk in the remaining Kerrygold butter, milk, spring onions and seasoning, using an electric whisk to make it light and fluffy. Pile on top of the pie dishes. Return to the oven and bake for 25-30 minutes, until piping hot and golden brown.