Drunken Cow Casserole (and fancy mustard mash)

by bfbaker

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This winter I’ve really gotten into the idea of one pot meals; tasty, hearty dinners that are cooked slowly and allowed to simmer in their own juices and spices until the meat is super tender and you can’t help but feel terribly twee and adorable as you set down a big brown pot on the table and ladle out thick, gorgeous stew-like concoctions. I think it just makes me feel incredibly traditional and domestic and, despite this love of cooking of mine, these are both things I definitely am not!

I served this with tasty mustard mash but you could do dumplings or just big lumps of yummy bread.

So, here it is, the perfect winter warmer for a cold December evening!


400g beef shin

150ml ale/stout

450ml chicken stock

1 brown onion

2 cloves of garlic

2 tsp rosemary

2 tsp thyme

10 peppercorns

50g cornflour stirred into 100ml of old water

1 tbsp mustard seeds

3 carrots

2 parsnips


Olive oil

  1. Preheat oven to 180.

  2. Pop an oven-proof pot onto the hob, add a glug of oil and throw in your beef. Brown off the meat then remove from the pot and put aside for now.

  3. Chop your onions and sweat them off in the pan with the meat juices; when they’re translucent throw in the garlic, mustard seeds, thyme and rosemary and give it all a stir.

  4. Pour in your ale and add your chopped carrots and parsnips.

  5. Then pour in your stock and stir in the corn flour water.

  6. Empty your beef into the pot once more (make sure to get any lovely juices that ran out into the bowl) and throw in your peppercorns.

  7. Season with salt, pop your lid on the pot and place in the oven for at least an hour.

Mustard Mash


4 large potatoes

2 tbsp sour cream

50ml milk

1 tbsp mustard

Salt and pepper

  1. Peel and chop the potatoes.

  2. Pop them into a large saucepan and cover with cold, slightly salted water. You don’t want to use boiling water really it definitely works better if you start with cold.

  3. Boil until they’re semi-cooked and then allow to simmer until you can easily slid a fork into one.

  4. Drain the water away and add in the sour cream, milk and mustard and, using an electric whisk, blitz the potato until it’s wonderfully silky and lump free! Season to taste.