– 4 cloves garlic
– 400ml beef stock
– 1 x 400g tin tomatoes
– 100g cheddar cheese, grated
– 1kg thinly sliced Potatoes
– 2 onions
– Thinly sliced 2 inches ginger
– 800g beef stewing steak
– 80g butter
– 3 heaped tsp Ras-el-hanout
– salt & pepper
To prepare, preheat the oven to 220C (200C fan)/425F/gas 7. Tip the onions, ginger, garlic, beef, Ras-el-hanout, salt to taste and olive oil into a wide-based casserole dish or roasting tin, and mix well. Rearrange the beef pieces so they form one layer on top, then transfer to the oven to brown for 20 minutes.
Turn the heat down to 170C (150C fan)/300F/gas 2. Remove the casserole dish from the oven, and add the beef stock and the tomatoes. Stir well, cover, then return to the oven for a further hour and a half.
Remove the dish from the oven, and turn the heat up to 190C (170C fan)/375F/gas 5. Mix the thinly sliced potatoes with the butter and salt in a large bowl, and arrange on top of the beef, pressing down gently to let the lower layers submerge in the cooking liquid.
Scatter over the grated cheese and freshly ground black pepper, and return to the oven for another hour and 15 minutes, until the potatoes are golden brown and cooked through.
Let it stand for 10-15 minutes, then serve up with some greens.