Ingredients
- Feather blade beef (800g)
- Potatoes (800g)
- Celery (2 stalks)
- Onion (1 chopped)
- Carrots (2 large)
- Bay Leaves (5)
- Thyme (4 sprigs)
- Vegetable Oil (2 tbsp)
- Butter (1 tbsp)
- Flour (2 tbsp)
- Tomato Purée (2 tbsp)
- Worcestershire Sauce (2 tbsp)
- Beef Stock Cubes (2)
- Mature Cheddar (25g)
- Parmesan Cheese (25g)
Instructions
Steps
- Preheat your oven to 160°C (140°C fan) or gas mark 3. In a casserole dish, heat 1 tablespoon of vegetable oil and butter. Add celery, onion, carrots, bay leaves, and 1 sprig of thyme, sautéing for about 10 minutes until softened.
- Stir in flour, then add tomato purée, Worcestershire sauce, and beef stock cubes.
- Gradually mix in 600ml of hot water, then add the feather blade beef. Allow the mixture to reach a gentle simmer. Cover and place in the oven for 2 hours and 30 minutes, then uncover and continue cooking for an additional 30 to 60 minutes until the beef is tender and the sauce thickens.
- While the meat is cooking, boil the potatoes in a separate pot until they are about ¾ cooked.
- Once the meat is ready, transfer it to a baking dish. Cut the potatoes into 1cm thick rounds, season, and toss with the remaining oil and thyme leaves. Layer the seasoned potatoes over the beef and sprinkle with mature cheddar and parmesan cheese. You can chill this pie for up to 1 day or freeze it for 3 months at this stage.
- Raise the oven temperature to 200°C (180°C fan) or gas mark 6. Bake the pie for 30-40 minutes until the top is golden and crispy, and the sauce is bubbling if you started with a cold dish. Serve alongside peas for a complete meal.