SERVES: 6

METHOD

1. Heat 2 teaspoons olive oil in a large non-stick saute pan over a medium-high heat. Add half the beef and cook for 5-10 minutes or until browned. Remove from pan and repeat process with remaining beef. Remove from pan and set aside until required.

2. Heat remaining olive oil in the same pan and reduce heat to low. Add onion, garlic, carrot and celery, stirring until well coated. Cover and cook for 10 minutes or until vegetables are tender.

3. Return browned beef to the pan and increase heat to medium. Add flour, tomato paste and 1 teaspoon dried thyme, stirring until well combined. Add wine, Worcestershire sauce and beef stock, stirring to combine. Bring to the boil, then reduce heat to a gentle simmer and cook uncovered for 45 minutes, stirring occasionally to prevent bottom sticking. Season with salt and pepper.

4. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash until smooth. Add butter, cheddar, mustard, salt and pepper, stirring until mash is well combined and smooth.

5. Preheat oven to 200°C (180°C fan-forced).

6. Spoon beef mixture into a large ovenproof dish and top with mash potato. Place dish on a baking tray in preheated oven and cook for 30 minutes or until top is golden.

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