St. Patrick's
Champion Pie

Roughly chop the onion, garlic and carrots.

Heat 2 tablespoons of Olive Oil in a large casserole pan over a medium heat.

Add the onion, garlic and carrots with bay leaves and dried thyme. Cook, covered, for 10 minutes, or until the vegetables are softened, stirring occasionally. Transfer to a plate (Ensure you remove bay leaves).

Toss the beef in the flour and season, then add to the pan and cook until browned all over.

Once the beef has browned, add the Guinness to the pan. Then add the vegetables and herbs, top up with water if needed, to just cover the meat and veg.

Stir in the brown sugar. Bring to the boil, then cover and simmer for about 1 hour, or until the meat is tender.

Preheat the oven to 200ºC / 400ºF / Gas 6.

Put the meat in an ovenproof dish, top with our Mash Direct Champ (Top Tip: Heat our Champ in the microwave first to make it easier to work with) and drizzle with oil.

Bake for 20 minutes, or until golden and crisping up.

For an extra St. Patrick’s Day twist why not make a shamrock with a green pepper, to place on top of the pie!