Brian McDermott is well established as one of the most accomplished and innovative chefs in the North West of Ireland and, following the publication of ...
1kg diced beef
2 small onions, diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
2 cloves garlic, crushed
1 black pudding, sliced
2-3 sprigs fresh thyme
2 bay leaves
1 table rapeseed oil
1 table spoon tomato purée
250ml beef stock
Fresh ground black pepper
1kg of potatoes, peeled and sliced thinly
50g unsalted butter
Preheat oven to 180º/350F/Gas 4.
In a heated earthenware pot, add 1 tablespoon oil and fry the beef pieces on all sides.
Add the diced onion, garlic, carrot and parsnip. Cook for 4-5 minutes then add the thyme and bay leaf.
Season with freshly ground black pepper and nutmeg. Add the flour and mix flour in until it sticks to beef. Add the stout and allow stout to reduce by half then add the tomato purée followed by the stock.
Cover with a lid and cook slowly for 15 minutes. Brush a casserole dish with melted unsalted butter. Spread a layer of thinly sliced potatoes on bottom and then add the beef mix. Arrange the thinly sliced black pudding on top of beef mix and top that with a nicely arranged layer of potatoes.
Brush potatoes with unsalted butter and some nutmeg. Transfer to oven with lid and cook for 20 minutes then remove lid and cook for further 20 minutes until potatoes are golden brown.