• 300g shallots
  • 4 tbsp olive oil
  • 40g butter,plus 1 extra tsp
  • 4 rashers streaky bacon
  • 850g lean cubed beef
  • 1 heaped tbsp plain flour,plus 1 extra tsp
  • 500ml ale
  • 150ml beef stock
  • 1 bay leaf
  • 1 sprig thyme
  • 1 parsley stalk
  • 1 small pice of celery
  • 250g chestnut mushrooms


  • 50g fresh breadcrumbs
  • 50g self raising flour
  • 50g shredded suet
  • 2 tbsp chopped fresh parsley
  • 2 tsp grain mustard


  • STEP 1
    first of all skin your shallots.cut bacon into strips.heat1 tbsp of olive oil and 10g of the butter in a large frying pan,add the shallots and bacon.cook over a medium heat until shallots are browned and the bacon has just started to crisp.remove from the pan and place in a large oven proof casserole dish.
  • STEP 2
    place beef in a large bowl,add flour,season and mix well.heat a further tbsp of oil in the frying pan and add one thuird of the beef.brown quickly over a high heat and spoon the meat into the casserole dish.repeat with the remaining meat.
  • STEP 3
    once all of the meat has browned,return the frying pan to a high heat and add the ale and beef stock.bring to the boil,stirring with a wooden spoon,and pour into the casserole.tie the bay leaf,thyme,parsley and celery together with kitchen string to make a bouquet garni and add to the pot.season,bring to the boil,cover with a lid and cook on the middle shelf of the oven for 1 hour.
  • STEP 4
    melt the remaining 30g butter in a frying pan and cook the mushrooms until browned,add to the casserole and contiue to cook for a further 20 mins.remove from the oven.leave to cool,cover and chill overnight before making the dumplings.
  • STEP 5
    preheat the oven to 150c/300f/gas 2.
  • STEP 6
    using a slotted spoon,remove all the meat and vegetables from the casserole and set the casserole dish and sauce over a medium heat and bring slowly to the boil.mix the remaining 1 tsp of butter and flour together to form a paste.add a little at a time to the casserole,whisking constantly until slightl may not need it all.return the meat and vegetables to the casserole dish.
  • STEP 7
    dumplings; in a bowl,mix together all the dumpling ingredients and season.add enough water to bind,and shape into 8 on top of the casserole and return to the oven for a further 30-35 minutes.serve with baked or mashed potatoes.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings