Cheesy beef bourguignon pie

Method

1. Heat the oven to 150°C fan/ gas 31⁄2. Heat the oil in a large hob-safe casserole (with a tight lid). Season the beef with salt, then fry in 2 batches over a medium-high heat, turning with tongs, until a deep brown. Return all the beef to the casserole, stir in the lardons, shallots, garlic and mushrooms, then cook for 2 minutes. Add the plain flour and cook for 1 minute. Stir in the tomato purée, then slowly add the beef stock and wine. Add the tied herbs, season, cover and cook in the oven for 2-21⁄2 hours or until the meat is very tender.
2. Put the potatoes in a large pan of cold salted water. Cover, bring to a simmer, then cook gently for 10 minutes or until tender to the tip of a dinner knife. Drain and leave to steam dry in the pan for 10 minutes. Mash or use a ricer, then beat in the butter, milk, mustard and two thirds of the cheese. Season to taste.
3. To assemble, spoon the mash on top the bourguignon in the casserole, sprinkle with the rest of the cheese, then grill for 5 minutes until the cheese is golden and melted (or see Make Ahead). Serve with greens.
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