As the days draw shorter and the air takes on that unmistakable autumn crispness, our cravings naturally shift towards heartier, more comforting flavours. Think slow-cooked meats, rich gravies, buttery greens and the kind of mash that feels like a hug.
Few dishes capture this cosy mood better than a classic Beef & Guinness Pie with champ and buttered cabbage – the kind of recipe that turns a chilly evening into an occasion.
Paul Watters, Executive Chef and Ravish Mag columnist, brings his own seasonal twist to this Irish-inspired favourite, showcasing how simple, honest ingredients can create a dish full of warmth, depth and nostalgia. It’s autumn comfort food at its most satisfying – and a recipe designed to be savoured.
Champ
- 3 lb Maris Piper potatoes
- ½ pint milk
- 4 oz butter
- Salt and white pepper (use white to keep the mash bright)
- 1 large bunch spring onions (scallions)
Boil the potatoes in salted water until tender, then drain well in a colander. In the same pan, gently bring the milk and sliced spring onions to the boil. Return the potatoes to the pan and mash until smooth. Chef’s tip: whisk the butter into the mash rather than stirring — it makes the champ extra light and fluffy. Season with salt and white pepper and serve hot.
Buttered Cabbage
- 1 Savoy cabbage
- 4 tbsp butter
- Salt and pepper
- Extra knob of butter to finish
Discard the tough outer leaves, quarter the cabbage and remove the stalks. Finely shred each quarter. In a large saucepan, bring ½ cup water to the boil with the butter, add the cabbage, season with salt and pepper and stir well. Cook until tender, drain off any excess liquid and stir through the remaining butter until it melts and coats the leaves. Serve immediately.
Shortcrust Pastry Lids
- 4 oz plain flour
- Pinch of salt
- 2 oz cold butter, cubed
- 3 tbsp cold water
Combine the flour and salt in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs with no lumps. Stir in just enough cold water to bring the dough together. Wrap in cling film and chill until needed. Roll out on a floured surface and cut into medium-sized discs. Bake at 180°C for about 15 minutes, brushing with beaten egg for a golden finish.
Beef & Guinness Pie Filling
- 1 kg braising steak (buy whole and cut to your preferred size)
- 2 large onions, roughly chopped
- 4 large carrots, peeled and chunked
- 2 tbsp caster sugar
- 4 tbsp plain flour
- 500 ml Guinness
- 2 beef stock cubes
- 3 sprigs thyme
- 2 bay leaves
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
Heat the oil in a large pot over medium heat and brown the beef for about 10 minutes. Add the onions and carrots and cook for another 5 minutes. Remove from the heat and stir in the flour, sugar and tomato paste until evenly coated. Return to the heat, pour in the Guinness and crumble in the stock cubes. Add the thyme and bay leaves. Simmer gently for about an hour, stirring occasionally, until the meat is tender and the sauce has thickened. Add a splash of water if needed to loosen.
To serve, spoon the hot beef and Guinness filling onto warmed plates and top with a baked pastry lid. Pair with generous scoops of champ and buttered cabbage for the ultimate autumn comfort meal.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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