Casserole of Beef with Beetroot and Topped with Colcannon

Method:

Toss the beef in the flour then brown in the hot oil then add onions followed by carrots, beetroot and the rest of the ingredients.
Bring to the boil and transfer to a shallow casserole dish or slow cooker.
Slow cook for around two hours at 180̊C, and for a further 30 minutes at 160̊C, stirring from time to time.
Until the liquid has reduced by about half.

Colcannon

Method:

Cook the potatoes then season and mash with the double cream and half of the butter.
Finely shred the cabbage and bacon and quickly sweat or pan fry without losing colour of the cabbage. Mix with the potatoes then either serve along with the casserole.
You can also put the beef casserole into a casserole dish and allow to cool. Then put the potato into a piping bad and pipe onto the beef casserole. You can either freeze or brush the top with egg wash and bake in the oven at 160̊C for around 45 minutes.

Chef’s Tip (Tony Budde):

This is a simple but great dish for friends and class of nice red wine. You could also use venison. Beetroot is a great addition to this recipe, it helps to break down the beef and gives the casserole a deep red colour.

A winner of various awards which include:

Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17

Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow

I have been working as a freelance Chef as well as working with the local high schools Home Economics Departments & Dumfries and Galloway College.