INGREDIENTS

• 2 tbsp olive oil

• 500g Manor Farm beef stewing chunks

• 1 onion finely chopped

• 3 garlic gloves finely chopped

• 25g plain flour

• 200ml beef stock

• 2 tbsp Worcestershire sauce

• 150ml dry white wine

• 1/2 tbsp light muscovado sugar

• 300g chestnut mushrooms halved

• 2 tbsp Dijon mustard

• 2 tbsp Tracklements strong cream horseradish

• 3 tbsp double cream

For the mash

• 800g potatoes, chopped

• 50ml milk

• 15g butter

• 150g strong cheddar, grated

• freshly grated nutmeg

HOW WE MAKE IT

• STEP 1

  Heat 1 tbsp olive oil in a large saucepan and cook the beef on a high heat until sealed and golden brown for about 5 minutes. Remove from the pan with a slotted spoon and set to one side.

• STEP 2

  Add 1 tbsp of oil to the pan and fry the onions for 5 minutes until soften and then add the garlic in for 1 minute stirring continuously.

• STEP 3

  Measure the flour and 50 ml of the wine into a bowl and whisk until smooth. Add the remainder of the wine and stir.

• STEP 4

  Put the meat back in the pan , add the stock the wine and flour and stir until thickened. Add the sugar and Worcestershire sauce and season. Bring to the boil, stirring as you go, then cover with a lid and simmer for 2 hours. Stir occasionally.

• STEP 5

  Add the mushrooms and bring back to the boil and simmer for 30 minutes.

• STEP 6

  Meanwhile, make the mash. In a large saucepan, cover the 800g potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

• STEP 7

  Drain well, then allow to steam-dry for a few mins. Mash well with the 50ml milk, 15g butter, and three-quarters of the 150g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper

• STEP 8

  Mix the mustard, horseradish and cream together win a bowl, then stir through the casserole. Garnish with chopped parsley. Serve with mashed potatoes and steamed potatoes.