St. Patrick’s Pie & Champ

What you need

Ingredients:

Mash Direct Champ
Mash Direct Green Cabbage
Mash Direct Red Cabbage & Beetroot (optional)
Sunflower oil
1 kg diced braising steak
2 onions
3 carrots
3 tablespoons plain flour
1 tablespoon tomato ketchup
2 beef stock cubes
600ml boiling water
375g sheets of ready rolled puff pasty
1 egg yolk

Recipe method

Preheat the oven to 160oc.

Heat the oil in a large casserole dish and brown the meat in batches, then set aside. Add the onions along with a drizzle more oil, then cook on a low heat for 5 mins until coloured.
Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir.

Pour over the stock, season, and bring to a simmer then cover with a lid and place in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days in advance and chilled.

To make the pie: pre-heat oven to 220oC.

Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish.

Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few mins.

Cook the Mash Direct Green Cabbage, Champ and Red Cabbage & Beetroot according to the package instructions.

You can watch this recipe.

Watch

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