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

Tools

• Kitchen Machine
• High speed slicer shredder or food processing attachment 
• Potato peeler

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.
6. 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. 

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