I have made this lovely cottage pie with whole pieces of beef cheek which I then gently pulled apart with 2 forks. I then topped it with sweet potato instead of regular mash, not because I was trying to be healthy, but because I can not eat mashed potato! I’m afraid I was scarred as a child from a school dinner nightmare of lumpy mash 🤢 and haven’t touched the stuff since. Feel free to top it with whatever you like, but please do try this rich and delicious filling 😋
1 kg beef cheek 3 onions chopped 4 cloves garlic crushed 2 carrots finely chopped 3 sticks celery finely chopped 1 tin tomatoes 200ml beef stock 2 teaspoons plain flour Mashed Sweet Potato 700g peeled and chopped sweet potato 2 tablespoons grated Parmesan cheese 2 teaspoons butter Salt and pepper
Season the the whole pieces of cheek, brown in batches and set aside. Add the onions to the pan and cook for 5 minutes. Add the garlic and cook for another 2 minutes. Now add the carrots, celery and flour. Stir and season. Add the tin tomatoes, stock and bring to a simmer. Return the cheek to the pan along with the juices. Transfer to an oven of 130 degrees, or slow cooker on low for 5 hours. Remove from the oven and pull apart with 2 forks. Boil the sweet potato for 20 minutes or until soft. Drain thoroughly and season generously. Add the butter, Parmesan and mash together. It doesn’t have to be too smooth. Top the beef with the potatoes and place in the oven of 200 for 20-30 minutes.