Beef With Gravy & Mustard Mash

Step 1: Preheat the oven to 180C.

Step 2: Heat the oil in a flameproof casserole and add the meat and shallots and cook over high heat, stirring for 4 to 5 minutes or until the meat is browned on all sides.

Step 3: Add the garlic, tomato, mushrooms, wine, stock and bouquet garni and bring to a simmer, cover and transfer to the preheated oven to cook for 45 to 60 minutes, or until everything is tender.

Step 4: Meanwhile to make the mustard mash, place the potatoes in a saucepan of boiling water and simmer for about 30 minutes or until just tender.

Step 5: Remove from the heat, drain well and return to the saucepan and add the milk and mash well and then stir in the mustard and keep warm.

Step 6: Use a slotted spoon to remove the meat and vegetables from the casserole and transfer to a warmed serving dish.

Step 7: Cook the gravy on the stove over a high heat until reduced by half and then reduce the heat, remove the bouquet garni and adjust the seasoning, adding salt and pepper if needed.

Step 8: Mix the cornflour to a paste with a little water and add to the gravy, stirring well and ring back to a simmer.

Step 9: Pour the gravy over the meat and vegetables and serve with the mustard mash (I also served it with some steamed broccolinni.