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Colour the beef cheeks in a pan
Add the carrots, celery, and onion and colour the vegetables
Add the tomato paste and cook for a couple of minutes
Slowly add the red wine to make a sauce and add beef stock
Check seasoning and add back all the coloured meat and vegetables
Cook at 140°C for approximately 2-3 hours until the beef cheeks are very tender
Sweat the onions for 5-10 minutes
Add the chopped garlic and cook for another 5 minutes
Add the shredded meat, red wine and stock, and thicken with the beurre manie
Finish with the parsley and seasoning and place in a roasting dish
Bake the potatoes at 180°C for one hour
Scoop out the cooked potato flesh and pass through a sieve or ricer
Add the butter and milk to the potatoes and mix well, check seasoning
Put the potato mixture on top of the beef mix
Bake at 220°C for 20 minutes or until the top is golden brown and crisp