Toss 700 g Beef chunks in the 3 tablespoon Plain flour and salt and pepper.
Using a large, oven proof pan, heat 3 tablespoon Olive oil and add the coated beef chunks. Brown on all sides, about 4 minutes. Once browned, remove from the pan and set aside.
Heat 2 tablespoon Olive oil and add 4 Shallots, 1 rib Celery, 1 Leek and 2 Carrot. Cook on low until softened, about 6 minutes.
Add the beef back into the pan, along with 1 tablespoon Tomato puree, 600 ml Beef stock and 2 tablespoon Worcestershire sauce. Mix well.
Preheat your oven to 160°C/140°C(fan)/320°F/Gas 4.
Cover and put in the oven for 2 hours. Remove the lid and cook for a further hour.
Add 600 g Potato (sliced) to a pan of boiling water. Simmer for 6 minutes.
Once cooked, transfer the beef and vegetables to a large baking dish. Layer the potatoes on top in an overlapping pattern.
Mix together 150 g Cheddar cheese and 70 g Breadcrumbs and sprinkle over the potatoes. Put back in the oven for 30-40 minutes, until the cheese has melted and the topping has browned.
Notes
This recipe does have a LONG cooking time. That is how you get the results, by cooking low and slow. In a world of rising energy costs, I know that can be a little off putting to some people. So, we recommend using this recipe as an opportunity to batch cook some cookies and muffins whilst the oven is already on.
You could swap the potato topping for mashed potato if you prefer. You could add some cauliflower in to the mashed potato for some hidden vegetables.
To make this gluten free, make sure you use gluten free flour and breadcrumbs.