Servings: 4
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes

450g peeled and diced potatoes, or a mixture of potatoes and parsnip
1 tablespoon oil
450g (1 lb) diced casserole or stewing beef 1 jar Beef Tonight Ale & Mushroom Sauce 1 red pepper, cut into strips
1 small tin of sweetcorn
1 tablespoon milk
25g (1 oz) finely grated mature Cheddar cheese

 

1. Preheat oven to 160 °C (Gas 3). For fan assisted ovens reduce the heat by 10-20°C.
2. Heat the oil in a frying pan and fry the beef until browned. Place in a casserole dish, stir in the sauce and pepper and cover with foil. Cook in the oven for 1 ½ hours.
3. Meanwhile, cook the potatoes in boiling water until tender.
4. Add the sweetcorn to the beef for the last 10 minutes of cooking time.
5. Drain the potatoes, season and mash with the milk until creamy.
6. Spoon on top of the beef mixture and sprinkle with the cheese.
7. Cook under a hot grill until golden brown.

 

Recipe courtesy Beef Tonight