- 700g floury potatoes, sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 140g pancetta or streaky bacon, cut into strips
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 2 oregano sprigs, leaves stripped, or 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- ½ quantity beef with red wine & carrots (see 'Goes well with')
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
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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.