Chef Terry Edwards, known for his best-selling book Feeding Friends, has created this recipe to leave your dinner guests smiling this winter. A twist on the traditional Irish dish, this simple but delicious meal is made with baby beetroot, humble vegetables and grass-fed Irish beef.

Serves: 4–6
Cooking time: 2hr

1. Preheat your oven to 170°C, Gas Mark 3.
2. Toss the diced Irish beef in the plain flour and season well with salt and pepper. Add 1tsp sugar.
3. Heat the oil in a heavy-based, deep casserole dish (with a lid) and brown your Irish beef, in batches if necessary. Add butter when beef is browning. Return all the meat to the pan, add the sliced onions, carrots, beetroot and the thyme leaves. Generously season with salt and pepper and mix well.
4. Arrange the sliced potatoes on top of the meat and vegetable mix, taking care to make the potato layer nice and neat.
5. Pour over just enough stock to come up to the bottom of the potato layer.
6. Cover with the casserole lid and bake in the oven for about 1½hr. Remove the lid and return to the oven for a further 30min to crisp the potatoes.

Watch the video