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Beef and Guinness Pie with Buttered Cabbage and Champ

Prepare your taste buds for a culinary journey by Paul who is a talented and passionate chef with his iconic Beef and Guinness Pie, accompanied by the delectable duo of Champ and Buttered Cabbage. This hearty Irish feast encapsulates the essence of comfort food, offering a symphony of flavours that warm both the heart and soul.

Beef and Guinness Pie with buttered cabbage and champ

In the heart of Ireland’s culinary tradition lies a comforting and savoury delight – Beef and Guinness Pie, accompanied by the creamy goodness of Champ and the irresistible taste of Buttered Cabbage. This classic Irish meal brings together the rich flavours of braised beef, the smoothness of mashed potatoes, and the vibrant, buttery crunch of cabbage.

Beef and Guinness pie with shortcrust pastry

Shortcrust pastry
4 oz plain flour
pinch of salt
2 oz butter{cubed}
3 tablespoons of cold water

place flour and salt in a large bowl and add butter
with your fingertips mix well until it resembles breadcrumbs with no large lumps of butter showing.
With a spatula stir in enough of the water until it binds together. Wrap in cling film and allow to rest in the fridge until needed.
roll out and cut into medium sized discs with a large cup and cook on a floured tray at 180 for 15 minutes {chefs tip brush with a little beaten egg }

Beef pie
1kg of braising steak {chefs tip buy yourself and cut into size required}
2 large onions {rough chopped}
4 large carrots{peeled and cut into chunks}
2 tablespoons of caster sugar
4 tablespoons of flour
500ml of Guinness
2 beef stock cubes
3 sprigs of thyme
2 bay leaves
2 tablespoons of vegetable oil
2 tablespoons of tomato paste

In a large pot or pan add oil and beef cook for 10 mins on a medium heat add in vegetables and cook for a further 5.
Remove from the heat and mix in flour and sugar tomato puree and mix well bring back to the heat and add beer and stock and thyme.
cook for a hour on a medium heat until soft or check meat is tender this will thicken slightly so according to taste add a little more water if required.
serve on a warmed plate with pastry lid on top and serve with champ and buttered cabbage and enjoy.

Read our article ‘Meet Chef Paul Watters’

Champ

Champ
3llb potatoes{maris piper}
1/2 pint of milk
40z butter
salt and white pepper{black pepper discolours the potato}
1 large bunch of Scallions {spring onions}

Boil the potatoes in salted water until soft. Drain through a Colander. In same pot add milk and spring onion to the boil
Add potatoes and mash well {chefs tip whisk in the butter this will help fluff up the potatoes and make them smooth}
season with salt and pepper and serve.

Buttered cabbage
1 Savoy cabbage
4 tablespoons of butter
salt and pepper
a extra knob of butter

Remove all the tough outer leaves from the cabbage. Cut the cabbage in 4 remove stalks then each quarter cut into fine shreds
In a large sauce pan add 1/2 cup of water bring to the boil along with the butter add in cabbage and salt and pepper and mix well
cook until soft drain off any excess water and mix in remaining butter until melts through and serve

 

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