2kg Angus Reserve braising beef - oyster blade, chuck or shin, cut into large cubes
Sea salt flakes
Cracked black pepper
1/3 cup extra virgin olive oil
2 large onions, peeled and roughly chopped
3 medium-sized carrots, washed and roughly chopped
1/2 bunch celery, washed, leaves removed and roughly chopped
6 sprigs fresh thyme
1 bulb garlic, peeled
500g mixed heirloom tomatoes
1kg potatoes (Desiree)
1 cup hot milk
1 bunch silverbeet, washed and shredded
In the base of a large braising pan, brown the well seasoned cubes of meat in the olive oil until brown on all sides. Remove from pan and repeat with remaining pieces of meat.
Add in the chopped vegetables, garlic and fresh thyme, cook for 5 to 8 minutes or until the vegetables have started to colour and are well caramelised.
Add the meat back into the pan along with the tomatoes and enough cold water to barely cover. Cover with a lid and bring to a boil, place into a preheated oven of 165°C for 2 to 2 1/2 hours or until meat is tender when pierced with a sharp knife of skewer.
Meanwhile prepare the mashed potatoes by steaming the potatoes until tender, process through a mouli, ricer or mash by hand. Add in the hot milk and a little salt and pepper. Mix well and set aside.
In a medium-size saucepan over moderate heat, melt the butter and add in the flour. Mix well with a wooden spoon to combine then ladle in some of the juice from the braised beef. Once thickened, add remaining beef, sauce and silverbeet. Continue cooking until sauce is thick and glossy, adjust seasoning if necessary.
To prepare the pie, pour sauce into the base of a skillet or serving dish. Cover with mash potato and place into a hot oven approximately 210°C for 20 to 25 minutes or until potatoes have coloured. Allow to rest for 10 minutes before serving.