Niall McKenna shows you how to transform humble spuds into a feast.
What you'll need
800g braising steak
3 Glens of Antrim Maris Piper Potatoes,|thinly sliced
1 onion, diced
2 carrots, diced
1 stick celery, diced
½ leek, diced
2 cloves garlic, diced
10g of thyme, picked
10g rosemary, chopped
500ml red wine
500ml beef stock
1 egg (egg wash)
Place oil in a hot pot and colour off all beef. Once coloured, strain off and place to the side to rest. In the same pot colour off the diced onion, carrots, celery, leek and garlic until brown. Then add the red wine and reduce by half on a simmer. Add in thyme and rosemary, followed by the stock. Add the meat and simmer on a gentle heat for one hour and 20 minutes. Remove the meat and vegetables from the stock, keeping the stock in the pan. Add in the potato and cook for five minutes or until tender. Remove from stock without breaking and leave to cool.
Taste the meat for seasoning before gently blending using a hand blender or fork, and then add the reduced stock. Make four-inch balls from the mix using your hands.
Roll the pastry into a quarter-inch thick and cut into five-inch rounds for the bottoms and six-inch rounds for tops.
To put together, place the five-inch pastry on a floured surface and lay the potatoes on the bottom in a circular pattern, allowing an inch at the edge to close.
Place the meat balls on top and then egg wash the edge placing the six-inch disc on top. Press down gently to close and egg-wash the top.
Cook at 180°C/gas 4/350°F for 35 minutes and serve.