| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Irish |
| Special Occasion | St Patricks day |
| Diet | Other |
| Preparation | Moderate |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
