Serves 4-6
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For the mashed potatoes:

  1. Season the beef with salt and pepper and toss with the flour.
  2. Heat the oil in a large heavy pot over a medium-high heat. Shake any excess flour from the beef and brown on all sides for 8-10 minutes, working in batches to avoid crowding the pan. Use a slotted spoon to transfer the beef to a large bowl.
  3. Cook the shallots in the same pot for 2-3 minutes, stirring occasionally. Season with salt and pepper, then add the garlic and thyme and cook for one minute. Transfer to a small bowl using a slotted spoon.
  4. Add the tomato purée and cook over a medium heat for 4-5 minutes until slightly darkened, stirring often.
  5. Add the wine. Bring to a boil and allow to bubble for 8-10 minutes or until reduced by about half, using a wooden spoon to scrape up any sticky bits from the bottom.
  6. Add the stock and bouquet garni and bring to a boil. Return the beef to the pot and reduce the heat to low. Simmer gently for 2½ hours, uncovered, until the beef is falling apart and the liquid has thickened.
  7. Remove the bouquet garni. Return the shallots and thyme to the pot and stir to break up the beef. Season well, then transfer to a baking dish. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
  8. Meanwhile, make the mash. Cook the potatoes in a large saucepan of boiling, salted water for 10-12 minutes or until tender. Drain well, then return the potato to the pan and mash until smooth. Stir in the sour cream and Cheddar.
  9. Dollop the mash on top (you may need to spread top slightly with a spatula). Bake on a tray for 25-30 minutes or until golden.

Nutrition Facts

Per serving: 912kcals, 27.5g fat (10.7g saturated), 42.5g carbs (3.2g sugars), 111g protein, 5.6g fibre, 0.768g sodium