• 1⁄4 cup extra virgin olive oil
• 2 brown onions, finely sliced
• 1 stick celery, finely sliced
• 1 bunch thyme, leaves finely chopped
• 4 cloves garlic, minced
• 1kg beef brisket, diced
• 2 Tbsp tomato paste
• 1 cup red wine
• 1L beef stock
• 1⁄4 cup plain flour
• 75g unsalted butter, softened
• Sea-salt flakes and freshly ground black pepper, to season
• 4 large potatoes, peeled, chopped
• 125ml cream
• 1 bunch flat-leaf parsley, leaves finely chopped
• 1⁄2 tsp ground nutmeg
• 1⁄2 cup grated cheddar
Put 1⁄2 of the oil in a large saucepan over a medium
heat. Add onion, celery, thyme and garlic. Cook for 10 minutes, then transfer mixture to a bowl and set aside. Heat remaining oil in pan over a high heat. Add beef and cook for 10 minutes or until browned.
Return onion mixture to pan and reduce heat to low. Add tomato paste and cook until mixture sticks to bottom of pan. Add wine and stock, then bring to a simmer and cook, topping up with water as necessary, for 2 hours or until meat is tender and about 2 cups of liquid remains.
Preheat oven to 180°C. Combine flour and butter
in a bowl, then stir into pan Simmer until sauce thickens. Season. Steam potatoes until tender, then crush. Add cream and mix to form a coarse mash. Season with salt.
Add parsley to beef mixture, then spoon into a casserole dish and top with mash. Sprinkle with nutmeg and cheese. Bake for 20 minutes or until golden. Serve.