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Serves 4
Prep time: 20 minutes
Cook time: 3 hours

  • 1kg beef cheek, cleaned
  • 3 onions, roughly chopped
  • 4 carrots, roughly chopped
  • 1 stick of celery, rough chopped
  • 60g butter
  • 6 tbsp plain flour
  • 1 tbsp tomato paste
  • 2 tbsp dried thyme
  • 400mls red wine
  • 1 beef stock pots
  • 800ml water
  • 10ml Worcestershire sauce
  • 10ml soy sauce
  • 8 large rooster potatoes, peeled and sliced approx. 1cm thick
  • 50g melted butter


  1. Begin by peeling the potatoes, leave half of them whole in water, slice the rest about 3 cm thick and leave in cold water.
  2. Preheat oven to 150C.
  3. Place a large heavy based saucepan on a high heat
  4. Cook the beef cheeks on all sides, getting as much colour as possible
  5. Remove the cheeks from the pot and add your vegetables, caramelise all over
  6. Add your tomato paste, butter, dried thyme and flour and cook for a further minute.
  7. Add the red wine and cook for 1minute, then go in with the water, stockpots, Worcester sauce, soy sauce, and season with salt and black pepper
  8. Return the beef cheeks, and juices to the pot, then bring to the boil, cover and place in the oven
  9. Cook in the oven for approx 2 hours, or until the cheeks are soft to touch.
  10. Remove the pot and turn the oven up to 200c
  11. Using a fork, shred the beef cheeks into the sauce, it should soak up lots of sauce and create a thickened mix.
  12. In a separate pot, line the base with the sliced potatoes, pour the braised beef cheek mix on top to fill the pot.
  13. Using a knife, cut the potatoes approx 1cm thick. Begin to layer the potatoes in a fan shape across the top of the cheek mix.
  14. Brush the top with melted butter, season with salt, and bake at 200c for 30mins until the potatoes are golden brown.