- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g beef braising steak, cut into chunks
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 1 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g pack oyster mushrooms, sliced if large
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 1 tbsp tomato paste
- 1 tbsp flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 100ml red wine
- 200ml hot beef stock, from a cube
- 350g potato, peeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g butter, chopped into small pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.
Making it vegetarian
For a vegetarian version, use red peppers, grilled courgettes and some SunBlush tomatoes instead of the beef.