You’ll Need
For the Beef Filling
600g braising steak, cut into bite-sized chunks
100g smoked bacon lardons
150g chestnut mushrooms, halved
8 shallots, peeled
2 cloves garlic, finely sliced, 1 tbsp tomato purée
200ml red wine, 250ml beef stock, 1 tbsp Worcestershire sauce
1 tsp fresh thyme leaves, 1 bay leaf
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Potato Topping
600g Maris Piper potatoes, peeled and diced
30g butter
50ml double cream
40g grated Gruyère
Sea salt
Black pepper
To Serve
Buttered green beans
Fresh parsley
Optional but Dangerous
Parmesan topping
Crispy pancetta
Truffle oil
Crusty sourdough bread
Method
Preheat your air fryer to 180°C.
Heat the olive oil in a foil tray or oven-safe dish.
Add the bacon lardons, shallots, mushrooms and garlic.
Air fry for 6–8 minutes, stirring once, until the bacon begins to crisp and the vegetables soften.
Add the beef and season well with sea salt and black pepper.
Stir in the tomato purée and cook for 2 minutes.
Pour in the red wine, beef stock and Worcestershire sauce, then add the thyme and bay leaf.
Cover loosely with foil and cook at 180°C for 1 hour 45 minutes, stirring once halfway through, until the beef is beautifully tender.
During the final 10 minutes, remove the foil to allow the sauce to reduce until thick and glossy.
Meanwhile, boil the potatoes until tender, then drain thoroughly.
Mash with the butter, double cream, Gruyère, sea salt and black pepper until smooth.
Spoon the mashed potato over the beef mixture and rough up the surface with a fork.
Return to the air fryer for 8–10 minutes until the topping is lightly golden with crisp peaks.
Finish with chopped fresh parsley and serve immediately with buttered green beans.