March 14, 2013 - 14:01 GMT hellomagazine.com Braised beef and champ pies recipe GALLERY Serves: 4 Preparation time: 30 minutes Cooking time: 2 ½ - 3 hours Nutrition: 487 calories per servingIngredients 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 pepperMethod 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.