If only you had the time every day.


  • 1 kg diced shoulder of beef
  • 4 potatoes (peeled and sliced)
  • 2 onions (peeled and sliced)
  • 1 clove garlic (peeled and crushed)
  • 1 l beef stock
  • 4 tomatoes (peeled and chopped)
  • 1 tblsp tomato paste
  • 1 sprig rosemary
  • 2 bay leaves
  • 2 cup field mushrooms (sliced and sautéd on a hot pan)
  • 1 cup diced bacon


  • In a hot pot add some vegetable oil and seal the beef.
  • Brown on all sides.
  • Season and add garlic.
  • Place in a hot pot, add the beef stock, rosemary, bacon and bay leaf.
  • Simmer over a low heat for 1-1½ hours.
  • Cool, strain and retain the liquid.
  • Meanwhile:
  • Butter an ovenproof dish.
  • Place a layer of potatoes on the bottom and then some onion, mushroom and beef.
  • Keep layering and finish with a layer of potato.
  • Add liquid up to 2/3 dish.
  • Season and brush with butter.
  • Bake in oven for 1 hour until the potato is golden brown.

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