Bullshot beef pie with cauliflower cheese mash

Method

1. To make the filling, toss the beef chunks in the flour, then shake off the excess. Heat a glug of oil in a large casserole over a high heat and brown the meat all over, in batches, until it has a golden crust. Set each batch aside on a plate as you go. When the meat is browned, set it aside and add another glug of oil to the dish.
2. Add the onion, carrot and celery, then cook over a medium heat for 10-12 minutes, stirring often, until softened but not coloured. Stir in the tomato purée, along with 1 tbsp of flour leftover from coating the beef, and cook for a few minutes more. Turn up the heat and add the Worcestershire sauce and vodka, bubbling until reduced by two thirds. Return the meat to the casserole, pour in the beef stock and bring to a gentle simmer. Cook, stirring every so often, for 3 hours or until the meat is falling apart and the sauce has thickened. Add the Tabasco, taste and season, then pour the filling into the pie dish and set aside.
3. To make the topping, put the butter and milk in a saucepan with the onion, bay, mustard powder and nutmeg. Heat gently until steaming, then keep over a very low heat for 20 minutes – don’t let it bubble.
4. Cook the potatoes in salted boiling water for 15-20 minutes. About 4 minutes before the end of that time, drop in the cauliflower florets and simmer until almost tender. Drain, then spoon out the potatoes and mash in a mixing bowl. Strain out the onion and bay leaf (discard), then gradually mix the milk into the mash. Stir in half the cheese until loose and creamy. Gently stir in the cauliflower florets, season with salt and pepper, then spread the mixture over the beef. Sprinkle with the remaining cheese.
5. Heat the oven to 200°C/180°C fan/gas 6. Bake the pie for 30-35 minutes until the topping is golden and the filling is bubbling around the edges. Serve with steamed greens.