Hachis parmentier

Ingredients

• 1kg beef oyster blade (flat iron steak), large dice
• ⅔ cup (100g) plain flour
• sea salt and pepper
• ¼ cup (60ml) olive oil
• 2 brown onions, diced
• 2 sticks celery, diced
• 6 cloves garlic, smashed
• 1 tbsp tomato paste (puree)
• 1 tbsp balsamic vinegar
• 2 cups (500ml) red wine
• 2 cups (500ml) beef stock
• 2 sprigs thyme
• 2 fresh bay leaves
• 2 carrots, peeled, cut into large chunks
• 2 swedes, peeled, cut into large chunks
• 1kg Sebago potatoes, peeled, cut into chunks
• 150g butter, diced
• 150ml milk
• 100g Comte cheese, grated

Directions

1. Preheat the oven to 140°C fan forced (285°F).
2. Toss the beef in half the flour in a large bowl and season with salt and pepper.
3. Heat half the oil in a large heavy based casserole dish on medium high heat. Cook beef in batches, for 5-7 minutes, turning until browned on all sides. Set aside.
4. Add onion, celery and garlic, cook for 5 minutes, until softened. Stir in tomato paste and vinegar, cook for 1 minute. Add wine, bring to a simmer and cook until reduced by half. Add stock, thyme, bay leaves and return beef to pan. Bring to a simmer, stirring, then cover and place in the oven, braise for 2 hours.
5. Remove from the oven and stir in carrots and swedes, then continue braising for a further 2 hours.
6. Remove from the oven and carefully remove beef chunks and vegetables from the saucepan, allow to cool. Pass the sauce through a fine sieve, pressing out remaining bits, then pour this back into the saucepan and back over the heat, bring to a simmer.
7. In a small saucepan, melt 25g of the butter over medium heat. Stir in remaining flour and continue to cook until just starting to brown.
8. Whisk butter mixture into simmering sauce and cook until starting to thicken.
9. Dice the vegetables and shred the beef then stir back into the sauce. Remove from the heat and transfer mixture to a 2.5L (2.65 Qrt) capacity baking dish.
10. Place potatoes in a large saucepan of cold salted water. Place over medium-high heat and cook for 35 minutes, until fork tender. Drain well in a colander, then place the colander back over the hot saucepan to dry out potatoes.
11. Mash potatoes or push through a ricer into a large bowl. Stir in remaining butter and milk, season with salt and mix until very smooth. Transfer mashed potatoes to a piping bag with a plain nozzle.
12. Pipe mash over the beef to cover the entire top. Sprinkle top with cheese.
13. Increase oven temperature to 160°C fan forced (320°F).
14. Bake for 20 minutes, then change the oven to grill on high heat. Grill for 5 minutes until golden brown.
15. Allow to cool for 5 minutes before serving. Enjoy!