Ingredients
- Brown onion 1
- Carrots 2
- Garlic 2 cloves
- SpinneysFOOD Fresh Thyme A handful
- SpinneysFOOD Portobello Mushrooms 200g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Diced Lean Beef 500g
- Tomato paste 2 tbsp
- SpinneysFOOD All-Purpose Flour 210g & 3 tbsp
- Beef stock 500ml
- Worcestershire sauce 1 tbsp
- Frozen peas 250g
- SpinneysFOOD Fine Grain White Sugar 50g
- Baking soda ½ tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Dried Thyme 1 tsp
- SpinneysFOOD Salted Butter 60g
- Buttermilk 180ml
Nutrition (Per serving)
- Calories 816
- Fat 30.2g
- Saturates 13.5g
- Protein 52.2g
- Carbs 83.6g
- Sugars 23.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Beef and pea pot pie with soda bread topping
Irish 5 Mins Prep · 25 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Dice the onion and carrots. Mince the garlic. Pick the thyme leaves. Slice the mushrooms.
- Heat the oil in a casserole over a medium-high heat. Sear the beef on all sides until golden. In the same pot, add the onions, carrots, mushrooms, garlic and thyme. Sauté for 5 minutes or until softened. Stir in the tomato paste then whisk in 3 tbsp flour to make a roux. Stir in the stock and Worcestershire sauce, stirring to scrape the bottom. Bring to a simmer for approx. 10 minutes.
- To make the soda bread topping, combine the flour, sugar, baking soda, salt and thyme in a large bowl. Dice the butter and add it to the bowl along with the buttermilk. Using a butter knife, cut in the butter until a shaggy dough forms. Transfer to a floured surface. Roll out to a 2-3cm thickness. Using a round cookie cutter, cut out rounds.
- Place the round pieces of dough on top of the beef mixture. Place the casserole in the oven for approx. 10-15 minutes, or until golden on top.
- Serve while hot.