Ingredients
- 2 tablespoon 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) Massel beef style liquid stock
- 90g (1 ⁄3 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
- 1/4 (about 500g) savoy cabbage, core removed, finely shredded
- 4 green shallots, thinly sliced
Method
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 6
Preheat oven to 180C/160C 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.
