- 2 celery sticks, sliced into 1cm pieces
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 really big carrots, halved lengthways then chunkily sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 5 bay leaves
- 3 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp vegetable oil
- 1 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 tbsp each plain flour, tomato purée and Worcestershire sauce
- 2 beef stock cubes, crumbled
- 850g feather blade beef, or other braising cut, cut into large chunks
The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…
- 850g large potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g each mature cheddar and parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.
Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.