Serves: 4
Preparation time: 20 minutes
Cooking time: 2½ hours
Tools: high speed slicer shredder or food processing attachment / potato peeler
Ingredients
2 onions, halved
2 carrots, peeled
550g (1¼lb) lean braising steak, cubed
30ml (2 tbsp) plain flour
Salt and freshly ground black pepper
60ml (4 tbsp) vegetable oil
6 rashers streaky bacon, chopped
200ml (7fl oz) red wine
300ml (½ pint) beef stock
125g (4oz) button mushrooms, halved
550g (1¼lb) potatoes
15g (½oz) butter
chopped fresh parsley, to serve
Method
1. Using the High Speed Slicer Shredder or Food
Processing Attachment fitted with the coarse slicing
plate, slice the onions, remove and set aside. Slice
the carrots.
2. Toss the beef in the flour and season with salt
and pepper. Heat 30ml (2 tbsp) oil in a large
flameproof casserole. Add the onions and sauté for
4-5 minutes; remove and set aside. Add the bacon
and sauté for 3-4 minutes to brown. Set aside.
3. Add 15ml (1 tbsp) oil and the beef and brown
over a high heat. Stir in the wine and stock and
bring to the boil stirring. Add the onions, bacon and
carrots, cover and simmer for 30 minutes. Add the
mushrooms and simmer for 1 hour.
4. Preheat the oven to 190°C/375°F/Gas 5. Place
the potatoes in the Potato Peeler and use to clean
the potatoes without peeling them completely.
5. Using the HIgh Speed Slicer Shredder or the
Food Processing Attachment fitted with the coarse
slicing plate, slice the potatoes and arrange in an
overlapping layer on top of the meat and vegetables
covering completely.
5. Brush with the remaining oil and dot with the
butter. Season with salt and pepper. Bake for
40-45 minutes, until browned. Sprinkle with
chopped parsley and serve, accompanied by a green
vegetable such as sugar snap peas.
Cook’s Note Depending on how much the sauce has
reduced when it is time to top with the potatoes,
you may wish to remove 200-300ml (7-10fl oz) so
that it doesn’t bubble over the potatoes. Re-heat and
serve with the cooked potato topped beef.