Ingredients
• 2 tablespoons sunflower oil
• 800g topside beef, trimmed, cut into 2-3cm pieces
• 1 onion, finely chopped
• 1 tablespoon chopped rosemary leaves
• 4 slices flat pancetta, finely chopped (see note)
• 2 garlic cloves, crushed
• 250g button mushrooms, sliced
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 1 cup (250ml) red wine
• 1 cup (250ml) beef consomme (see note)
• 2 fresh bay leaves (see note)
• 1kg desiree potatoes, chopped
• 30g unsalted butter, melted
• 1/2 cup (125ml) pure (thin) cream, heated
• Finely chopped flat-leaf parsley, to garnish
Method
1. Preheat the oven to 180°C.
2. Heat 1 tablespoon oil in a flameproof casserole over medium-high heat. In batches, add beef and cook, turning, for 3-4 minutes until browned. Remove and set aside.
3. Add remaining 1 tablespoon oil to the pan, then add onion, rosemary, pancetta and garlic and cook, stirring, until the onion has softened. Add mushroom and cook for 2-3 minutes, then stir in flour and cook for 1 minute. Add tomato paste and cook for a further 1 minute. Return beef to the pan with wine, consommé and bay leaves. Season and bring to the boil, then remove from heat. Cover and cook in the oven for 1 hour or until the meat is tender. Remove the lid and return to the oven for a further 20 minutes or until the sauce has thickened. Transfer beef mixture to a 1.5L (6 cup) baking dish and cool.
4. Meanwhile, place potato in a saucepan of cold, salted water and bring to a simmer over medium-high. Cook for 12-15 minutes until tender. Drain and pass through a ricer or mash until smooth. Stir through butter and cream and season.
5. Preheat the grill to medium-high.
6. Spread the mashed potato over the meat and use a fork to make a light indentation in the surface. Grill for 5 minutes or until golden. Garnish with parsley and serve.
