Beef and Mustard Pies with Champ

Preheat the oven to 150˚C.

Heat a little olive oil in a large ovenproof casserole or saucepan. Season the flour and toss through the beef, shaking off the excess. Brown the beef in batches until lightly golden, transferring to a plate as they brown. Add a little more oil to the pan between batches and don’t let the base of the pan catch and burn.

Add the onions, celery and carrot with a good pinch of salt and cook for 5 minutes, adding a splash of the ale to the pan if it’s too dry. Stir in the tomato paste, Worcestershire sauce, soy sauce and the mustard and cook for 1 minute. Add the ale and stock along with the beef and any meat juices. Season and bring to the boil. Place a piece of baking paper over the meat then cover tightly with a lid or foil. Braise for 2 hours, stirring every 30 minutes until the beef is very tender.

Champ: Cut the potatoes into chunks and cook in boiling salted water until tender.

Drain well and tip back into the saucepan. Place over a low heat to drive off excess moisture. Stir in the remaining ingredients and season well.

To assemble: Divide the beef between ovenproof ramekins and top with the champ, roughing it up with a fork. Drizzle over a little melted butter then bake until the filling is hot and the champ is golden.