Preheat the oven to 180°C.

Wash the carrots, cut into 3cm chunks, and place in a large shallow non-stick casserole pan on a high heat with 1 tablespoon of olive oil.

Fry for 5 minutes, or until golden, stirring regularly.

Drain and add the pickled onions, then add the mince in chunks.

Cook for 15 minutes, stirring regularly.

Halfway through, tear in the sage leaves, then add a pinch of sea salt and black pepper, and the jam, letting everything get dark, sticky and caramelized.

Meanwhile, scrub the potatoes.

Chop 200g of potato, place in a blender, and blitz with the Guinness until smooth.

Pour the mixture into the pan, letting it cook away and thicken, then add the stock.

Bring to the boil while you cut the remaining potatoes into slices just under ½cm thick.

Once boiling, turn the heat off and gently arrange the potatoes on the surface of the stew, so it’s completely covered.

Drizzle with 1 tablespoon of oil and carefully transfer to the oven to cook for 1 hour, or until the potatoes are golden, crisp and cooked through.