First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
Heat oven to 220C/200C fan/gas 7.
Cook the potatoes in boiling, salted
water for 10 mins until almost done.
Drain well, then mix with the butter
and half the Parmesan.
In a large saucepan, fry the pancetta
or bacon until golden. Stir in the fresh
oregano leaves or dried oregano, then
add the beef stew and heat through. Tip
into an ovenproof dish and top with the
cheesy potatoes, overlapping. Sprinkle
with the remaining Parmesan and bake
for 20 mins until golden and crisp on top.
Serve with a green salad.