Braised Beef Cheek and Black Garlic Cottage Pie

Braised Beef Cheek & Black Garlic Cottage Pie

Preparing the Beef

1. Season the beef and brown in the oil. Lift out.
2. Roughly chop the braising vegetables and soften in the same pan.
3. Add crushed garlic, stock, herbs and beef. Top up with water to cover beef.
4. Put the lid on and braise at 160°C fan for 4 hours, or until it's tender and pulls apart.

Preparing the Sauce

1. Soften the sauce vegetables in the oil for 5 minutes.
2. Add garlic for 1 minute, then add tomato paste for 1 minute.
3. Add black garlic, tomatoes and stock. Simmer for 25–35 minutes.
4. Shred the beef. Remove herb stalks, blend the braising vegetables into their liquid and reduce to a thick gravy.
5. Mix the gravy into the sauce with the beef, miso, mustard and vinegar. Reduce until thick, add chives and check the seasoning.

Preparing the Mash

1. Prick the potatoes and roast for 2–2½ hours until soft.
2. Heat the milk with garlic and thyme. Infuse for 10 minutes, then strain.
3. Halve the potatoes, scoop out the flesh and pass through a ricer or sieve.
4. Fold in butter and milk. Cool slightly, then add the yolk and parmesan, salt and pepper.

Assembly and Baking

1. Put the beef filling in a baking dish.
2. Top with mash and the remaining Parmesan.
3. Bake at 200°C (180°C fan) for 25–30 minutes, until golden and piping hot.