It’s January, it’s freezing, it’s time for some comfort food. A good shepherds pie, with super-tender beef and fluffy, creamy mash. But how about a shepherds pie with a twist? My latest version is inspired by two Irish classics: cabbage spiked mashed potato, which is called colcannon and a slow cooked Guinness beef stew.
The colcannon topping elevates this dish from just another shepherd’s pie to something very special. Fried cabbage and shallot’s give the mash a crunchy texture that compliments the rich malty flavour of the beef stew.
Just don’t expect any leftovers for the following day when you make this dish for your family. Me and my husband literally lick the dish clean.
Served with a glass of Guinness this is a comforting, warming taste of home. The kind of dish that makes you happy. I hope you get a chance to make my Guinness beef and colcannon shepherds pie and enjoy it as much as my family does.
Time: 2 hrs
400g Aberdeen Angus diced beef
10 button mushrooms, halved
10 french shallots, peeled, halved
2 garlic cloves finely chopped
440ml can Guinness
250ml (1 cup) beef stock
1/2 tube tomato puree
2 sprigs fresh thyme, plus extra to serve
2 bay leaves
1 cup grated cheese
4 medium baking potatoes, peeled and quartered
60g butter, chopped
1/4 (approx 50g) savoy cabbage, core removed, finely shredded
4 shallots, thinly sliced
- Heat 1 tbs olive oil in a Le Creuset dish/ large saucepan. Fry garlic for 1-2 minutes, then brown the beef for a further 5 minutes.
- Add the mushrooms and shallots, stirring for 5 minutes or until golden.
- Stir in the guinness, beef stock, tomato puree, thyme and bay leaves. Bring to the boil. Cook on a low heat partially covered for 1 hr or until the beef is tender.
- Meanwhile make the colcannon mash. Cook the potatoes in a saucepan of boiling water for approx 15 minutes or until tender. Drain well and return to the pan. Add a knob of butter and a splash of milk and mash with a potato masher until smooth.
- Heat butter in a large frying pan over a medium heat. 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.
- Preheat oven to 180C/160C fan. Spoon beef mixture into an ovenproof dish (serves 4). Top with mash. Cover with cheese and sprinkle over remaining thyme. Bake for 30 minutes or until golden. Serve with a side of vegetables.