In honour of St Patrick's day, Stacie Stewart is cooking up mini stout pies with calcannon, a typical Irish mashed potato dish.
This is a beautiful rich indulgent pie that brings the most out of the cheap cut of meat, stewing steak benefits from a long slow cooking, making this a perfect lazy day dish or something wonderfully
transformed in a slow cooker. The colcannon is traditionally Irish and marries mashed potatoes with
cream and savoy cabbage with lots of seasoning.
1kg stewing steak chopped into thick pieces
2 sticks of celery
1 clove of garlic
1 sprig of thyme
Salt and pepper
350mls (1 can) of Irish Stout
100mls of beef stock
For the pastry
400g plain flour
200g fat, butter – lard or both
Splash of water
Pinch of salt
For the colcannon
8 floury potatoes
Cream and butter for mashing
½ savoy cabbage cooked until tender
Salt and pepper
- Over a low heat sauté/sweat the finely diced onions/celery and carrot until soft. Add the thyme and 1 clove of crushed garlic.
- Add the flour and stir to coat which will give a nice thick gravy
- Turn the heat to high and add the beef
- Seal the beef on all sides and season with salt and pepper
- Add the Guinness and reduce
- Add the stock just to cover the ingredients
- Bring to the boil, put a lid on and simmer or bake on a very low oven for 2-3 hours. Or slow cook.
- For the pastry rub the butter/lard into the salt and flour until breadcrumbs then bind with an egg and water if needed to form a slightly sticky dough.
- Cover in clingfilm and rest for at least 20 minutes to relax the gluten.
- Fill the pie dishes with the mix which should be thick and dark.
- Roll the pastry and top the pies making sure you leave an air hole, egg wash
- Bake for 25 minutes on gas mark 5 until the pastry is golden.
- For the colcannon boil and mash the potatoes with cream butter and cooked cabbage.
- Season well and serve with the bubbling pies!