This week's Friday Food dish from Chef Gareth Mullins is another winter warmer and one that is perfect for the whole family. It works great for lunch leftovers, too!

Ingredients

• 400g ready-roll shortcrust pastry
• 600g diced beef
• 3 onions chopped
• 2 leeks diced and washed
• 250g button mushrooms
• 1 pint stout
• 2 beef stock cubes
• 2 tbsp tomato purée
• 2 tbsp picked thyme
• 2 bay leaves
• 100g cheddar cheese
• 1 free range egg beaten

• 6 medium potatoes, peeled and chopped into even
  size pieces
• 80ml vegetable oil
• 3 cloves garlic
• Few sprigs of rosemary

Method

1. Pre-heat the oven to 200°C
2. Heat 1 tbsp oil in a large heavy based pot, then brown the meat in batches. Make sure you take your time to caramelise the meat and place onto a plate
3. When all the meat is browned, add back to the pot
4. Now, add the diced onion, leek, mushroom, picked thyme and bay leaves and sauté for 3-4 minutes, season with salt and pepper
5. Now pour the stout into the pot and de-glaze any caramelised bits from the pan
6. Add the 2 stock cubes, tomato paste and place on a lid and cook for 2 hours until the beef is tender and the sauce is thick
7. When the mix is cooked, check the seasoning and allow to fully cool.
8. Grease a baking tin and line the base with the shout crust. Leave the pastry lid to one side. Fill with the beef mixture, a layer of the cheese and then drape a pastry lid over them
9. Trim the excess and pinch around the edge. Make a hole in the centre to let out the steam
10. Brush the pastry well with egg wash and bake at 200°C for 40 minutes until golden
11. To the make the roast potatoes, par boil the spuds, place them on a pre-heat tray in the oven with the vegetable oil and roast for 30 minutes
12. Add the crushed garlic cloves, rosemary and season well with salt and pepper and roast for a further 15 minutes until crispy
13. Serve with crispy roast potatoes
14. Enjoy!

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

All with thanks to Cully & Sully.

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