You’ll Need
Filling
150g diced braising beef
½ small onion, thinly sliced
1 small carrot, sliced
1 clove garlic, finely sliced
1 tsp tomato purée
150ml beef stock
1 tsp Worcestershire sauce
½ tsp dried thyme
1 tsp olive oil
Salt and black pepper
Potato Topping
180g potatoes, peeled and thinly sliced
10g butter, melted
Salt and black pepper
Optional but Dangerous
Frozen peas
Crusty bread
Wholegrain mustard
Extra Worcestershire sauce
Method
Preheat your air fryer to 180°C.
In a small foil dish or ovenproof casserole, combine the beef, onion, carrot, garlic and olive oil.
Air fry for 8 minutes, stirring halfway through, until the beef has browned slightly.
Stir in the tomato purée, beef stock, Worcestershire sauce, thyme, salt and black pepper.
Return to the air fryer for 20 minutes, stirring once halfway through, until the beef begins to tenderise and the gravy thickens.
Arrange the sliced potatoes neatly over the top, overlapping slightly to cover the filling completely.
Brush the potatoes with the melted butter and season lightly with salt and black pepper.
Return to the air fryer for 18–20 minutes, until the potatoes are tender with crisp, golden edges.
Leave to stand for 3–4 minutes before serving.