INGREDIENTS
750g braising steak, cut into big chunks, fat removed
2 onions, diced
3 carrots, peeled and cut into chunks
2 sticks of celery, cut into chunks
1 beef stock cube or pot (plus 1 extra pot)
2 tbsp tomato puree
1 handful fresh thyme (or 1 tsp dried)
3 bay leaves
2 tbsp Worcestershire sauce
900g potatoes
3 tbsp cornflour
120g cheddar grates
sea salt
black pepper
cooking spray
METHOD
Make up the stock using one of pots/cubes and 450ml boiling water. Season meat well with salt and pepper.
Spray a frying pan with a bit of oil. Brown the beef, in batches if necessary, and transfer to the slow cooker.
Add a small amount of stock to the pan to deglaze and add the onion, celery, carrot and thyme and fry gently until softened.
Add vegetables to the slow cooker, along with tomato puree, Worcestershire sauce, rest of stock, meat and bay leaves.
Put the lid on and the slow cooker on low and cook for at least 4 hours.
If you have time prep your potatoes. Boil them in half for 15 minutes. Drain, allow them to cool and then slice quite thickly. You can now cover them and set them aside for assembly later once the slow cooker is done.
When ready to eat, transfer the meat to an oven proof dish, top with the sliced potatoes and grated cheese and bake for 20-30 minutes at 200 degrees in a fan oven, until potatoes are golden and crispy and the cheese has melted.