Method

1. Preheat the oven to 180°C/160°C fan.

2. Heat 1 tbsp of oil in a large, non-stick frying pan, over high heat.

3. Fry the beef in batches, until browned and not overcrowding the pan. Season with salt and pepper as you fry each batch.

4. Heat another tbsp of oil in a large casserole dish, over medium/high heat. Fry the onion, garlic, and bacon, until softened and browned.

5. Add the carrots and mushrooms, and cook until lightly softened.

6. Add the bay leaf, thyme, tomato puree, and vinegar, and stir well.

7. Add the beef, the ale (we used Fullers London Pride – voted Britian’s best), and the stock to the casserole dish.

8. Bring to a boil, season with salt and pepper, cover with a lid, and cook in the oven for 1hr.

9. Just before the meat finishes cooking, heat ½ tbsp oil and 3 tbsp butter in a small saucepan, over low/medium heat. Let the butter melt, then add the rinsed and drained beans, and cook for 3-5mins.

10. Add the milk, season with salt and pepper, turn the heat to medium/high and cook the beans for 10mins, stirring often.

11. Blend the beans with a handheld blender or in a standard blender, until just smooth.

12. Take the beef out of the casserole dish and add to a large (26-28cm) pie dish.

13. Add the blended mash to the top of the pie, scatter with cheese, and pop the pie back in the oven at 200°C/ 180°C fan for a final 25-30mins, or until golden brown and slightly crusty.

14. Just before the pie finishes cooking, prepare your steamed vegetables.