Barolo-braised beef and shallot pie with parsnip and potato mash

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. Dust the beef in seasoned flour. Heat 2 tbsp olive oil in a heavy-based casserole and fry the beef in batches over a medium heat until browned all over, adding more oil if necessary. Lift out with a slotted spoon and set aside.
2. Heat another 1 tbsp olive oil in the casserole and gently fry the onion, celery and carrot for 10 minutes until soft. Add the garlic and fry for a couple of minutes, stirring, then return the beef to the pan along with the thyme and bay leaves.
3. Pour over the red wine and stock, then bring to the boil. Cover, transfer to the oven and cook for 2½-3 hours until really tender.
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5. Meanwhile, put the parsnips and potatoes in a pan of cold salted water, bring to the boil and simmer for 20 minutes until tender. Drain, then return to the pan over a low heat and mash (or use a potato ricer), adding 75g of the butter and the cream. Season with nutmeg, salt and pepper and set aside. Meanwhile, heat the remaining butter in a frying pan and gently fry the shallots until golden.
6. Remove the casserole from the oven and stir in the shallots. Turn up the heat to 180°C/fan160°C/gas 4. Transfer the beef and shallots to a 2.5 litre pie dish and cover with mash. Rough up with a fork, dot with the extra butter and return to the oven for 30-35 minutes until golden brown. Serve with seasonal veg.