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For the mashed potatoes:
- Season the beef with salt and pepper and toss with the flour.
- Heat the oil in a large heavy pot over a medium-high heat. Shake any excess flour from the beef and brown on all sides for 8-10 minutes, working in batches to avoid crowding the pan. Use a slotted spoon to transfer the beef to a large bowl.
- Cook the shallots in the same pot for 2-3 minutes, stirring occasionally. Season with salt and pepper, then add the garlic and thyme and cook for one minute. Transfer to a small bowl using a slotted spoon.
- Add the tomato purée and cook over a medium heat for 4-5 minutes until slightly darkened, stirring often.
- Add the wine. Bring to a boil and allow to bubble for 8-10 minutes or until reduced by about half, using a wooden spoon to scrape up any sticky bits from the bottom.
- Add the stock and bouquet garni and bring to a boil. Return the beef to the pot and reduce the heat to low. Simmer gently for 2½ hours, uncovered, until the beef is falling apart and the liquid has thickened.
- Remove the bouquet garni. Return the shallots and thyme to the pot and stir to break up the beef. Season well, then transfer to a baking dish. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
- Meanwhile, make the mash. Cook the potatoes in a large saucepan of boiling, salted water for 10-12 minutes or until tender. Drain well, then return the potato to the pan and mash until smooth. Stir in the sour cream and Cheddar.
- Dollop the mash on top (you may need to spread top slightly with a spatula). Bake on a tray for 25-30 minutes or until golden.
Per serving: 912kcals, 27.5g fat (10.7g saturated), 42.5g carbs (3.2g sugars), 111g protein, 5.6g fibre, 0.768g sodium
IrishBeefDinnerFreezer-friendlyDinnerSpecial OccasionsHigh-proteinKidsFamily mealsCuisinesSlow cookerDinner partyBudget mealsComfort foodMake it Healthy
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