Published Friday, 15 March 2013
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This is a beautiful rich indulgent pie that brings the most out of the cheap cut of meat, stewing steak benefits from a long slow cooking making this a perfect lazy day dish or something wonderfully transformed in a slow cooker.
The colcannon is traditionally Irish and marries mashed potatoes with cream and savoy cabbage with lots of seasoning.
Ingredients:
- 1kg stewing steak chopped into thick pieces
- 1 carrot
- 2 sticks of celery
- 1 onion
- 1 clove of garlic
- 1 sprig of thyme
- 2tbsp flour
- salt and pepper
- 350mls (1 can) of Irish Stout
- 100mls of beef stock
Pastry:
- 400g plain flour
- 200g fat, butter - lard or both
- a splash of water
- an egg
- a pinch of salt
Colcannon:
- 8 floury potatoes
- cream and butter for mashing
- ½ savoy cabbage cooked until tender
- salt and pepper
Method:
- Over a low heat sauté/sweat the finely diced onions/celery and carrot until soft. Add the thyme and 1 clove of crushed garlic.
- Add the flour and stir to coat which will give a nice thick gravy
- Turn the heat to high
- Add the beef
- Seal the beef on all sides
- Season with salt and pepper
- Add the Guinness and reduce
- Add the stock just to cover the ingredients.
- Bring to the boil, put a lid on and simmer or bake on a very low oven for 2-3 hours. Or slow cook.
- For the pastry rub the butter/lard into the salt and flour until breadcrumbs then bind with an egg and water if needed to form a slightly sticky dough.
- Cover in clingfilm and rest for at least 20 minutes to relax the gluten.
- Fill the pie dishes with the mix which should be thick and dark.
- Roll the pastry and top the pies making sure you leave an air hole
- Egg wash
- Bake for 25 minutes on gas mark 5 until the pastry is golden.
- For the colcannon boil and mash the potatoes with cream butter and cooked cabbage.
- Season well and serve with the bubbling pies!