For a vegetarian version, use red peppers, grilled courgettes and some SunBlush tomatoes instead of the beef.
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.