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This recipe is made in three parts.
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The Guinness beef takes the longest, as it needs to simmer for at least an hour.
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For the Guinness beef:
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In a large pan, brown the ground beef and drain.
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Remove the ground beef from the pan and set aside.
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Melt butter on medium heat in the same large pan.
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Add the thinly sliced onions and saute until soft.
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Stir in the Grey Poupon.
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Add the Guinness and allow to reduce by half.
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Add the beef stock and bring to a boil.
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Add the slurry and reduce the heat to low.
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Add the ground beef and sliced carrots, and allow the beef mixture to simmer on low heat, stirring occasionally for 1 to 2 hours.
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During the last half hour of simmering, add the frozen peas.
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For the boxty:
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Prepare the mashed potatoes ahead of time.
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I did mine in the morning and put them in the fridge for when I needed them in the afternoon.
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Peel and grate the raw potato (squeeze out excess water).
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Pour the buttermilk over the top of the grated potatoes.
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Sift together flour, baking powder and salt into a large mixing bowl.
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Add mashed potatoes, grated potatoes with buttermilk, and the beaten egg to the dry ingredients.
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Mix well; batter should be the consistency of thick pancake batter.
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Add more buttermilk or flour accordingly if needed.
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Melt the butter on a skillet.
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Pour batter into the skillet in 1/3 cup portions.
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Spread the batter out to approximately 5 to 6 inches in diameter.
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Flip when bubbles form on the top of the boxty.
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Cook until golden.
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Remove to a plate and continue until all batter is used.
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For the gorgonzola cream sauce:
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Melt the butter in a saucepan over medium heat.
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Add minced shallot and saute until tender.
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Add heavy cream and reduce by half.
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Turn heat to low.
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Add the gorgonzola cheese crumbles (if you dont want a super strong gorgonzola taste, you could use 2.5 or 2 ounces instead).
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Stir until the cheese melts.
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Season with salt and pepper to taste.
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To assemble the boxty:
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Place boxty on a plate.
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Spoon beef filling on half of the boxty.
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Fold boxty over and top with cream sauce.
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Enjoy!
