Beef bourguignon potato top pie

1. Preheat your oven to 180°C fan bake. Heat a drizzle of oil in an oven-proof pan or casserole dish over medium heat. In batches, brown the beef for 2-3 minutes on each side, then transfer to a plate and set aside.
2. To the same pan add another drizzle of oil and sauté the onion, garlic and mixed herbs for 5 minutes or until softened. Add mushrooms and cook for a further 3-4 minutes. Stir in flour and cook for 1 minute before adding tomato paste. 
3. Return the beef back into the pan with the resting juices and pour in the beef stock. Season with salt and pepper, stir to combine and bring to a boil. Once boiling, cover and place in the oven to bake for 3 - 3/ ½ hours or until tender, adding extra water if necessary. 
4. Remove the lid and bake for a further 20 minutes uncovered or until the sauce has thickened. Meanwhile, prepare the potato topping by boiling the diced potato in salted water until tender, then mashing with butter and milk.
5. Transfer the beef into a large baking dish and spread the mashed potato over the top. Use a fork to fluff the surface of the pie, then place in the oven to bake for 10-15 minutes or until golden brown. Leave to cool for 5 minutes, then serve and enjoy.

Top tip: Add extra flavour to your beef by making a bouquet garni. Bundle together herbs such as thyme, parsley and bay leaf and tie tightly with kitchen string. Add to the dish along with the beef stock, then remove before topping with the mashed potato.