Italian beef & crispy potato pie
Serves 6 PREP 40 mins COOK 3 ½ hrs
Easy Can be frozen

140g pack cubetti di pancetta
300g/11oz shallots, trimmed and peeled
1kg/2lb 4oz stewing beef, cut into large chunks
1 bottle red wine
2 x 400g can chopped tomatoes
3 thyme sprigs
2 tsp sugar
1kg/2lb 4oz potatoes, peeled
1 tbsp olive oil
2 tbsp grated Parmesan

1. Heat oven to 180C/160C fan/gas 4. Put the cubetti di pancetta into a large casserole dish and gently fry until golden and crisp. Scoop out the pancetta with a slotted spoon, leaving behind the fat. Add the beef, in batches, browning on all sides then removing to a plate. Add the shallots and fry for 2 mins. Return the pancetta and beef and any plate juices, then add a good splash of the wine and bring to a simmer. Use a wooden spoon scrape up any stuck bits from the bottom, then add the rest of the wine, chopped tomatoes, 2 thyme sprigs and sugar. Bring to a simmer then cover and transfer to the oven for 2 ½ hrs.

2. After 2 ½ hrs the beef should be just tender. Season, pull out the thyme sprigs, and spoon into a baking or pie dish.

3. Bring a large pan of salted water to the boil while you slice the potatoes into 1cm thick slices. When the water is boiling tip in the potatoes, bring back to the boil then cook for 5-6 mins until slices almost tender but not falling apart. Drain well, then tip back into the pan with the oil and a little salt and gently toss. Layer the slices over the beef, then scatter with remaining thyme leaves and the Parmesan. The pie can now be cooled, covered and chilled for 24 hrs, or frozen for up to 1 month.

4. Put the pie back in the oven at 180C/160C fan/gas 4 and bake for 40 mins until potatoes crisp and golden and beef bubbling. Eat with a green salad and garlic bread.