The Meaty Bit

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450g Short Rib off the Bone

450g Shin off bone

1 tbsp Olive oil

600ml Red Wine

500ml Beef Stock

Bouquet Garni (A piece of the dark green end of a leek, thyme, rosemary, bay)

30g Salted Butter

200g Shallots

200g Button Mushrooms

3 Carrots, Diced

20g Tomato puree

Black pepper

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The Potato Bit

1.3kg Estima Potatoes

50g Butter

3 egg yolks

Nutmeg

Salt

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1. Reduce the red wine by ⅔ until it starts to taste sweet

2. Over medium high heat, add olive oil, season the meat with fine salt and brown the shin and short rib all over until dark golden brown

3. Add the reduced wine, beef stock and bouquet garni

4. Cover with a cartouche, add a lid and put in the oven at 150°C for 2.5 hours

5. Add 10g butter to a pan and bring to foaming, sauté the mushrooms for 4-5 minutes until softened and golden, then remove and set aside

6. Add another 10g butter, turn heat to medium and sauté the shallots for 4-5 minutes until softened and starting to turn golden

7. Add remaining 10g butter and sauté the carrots for 4-5 minutes until starting to soften and colour, add tomato puree and cook out for a couple of minutes

8. Combine all vegetables together and set aside

9. After 2.5 hours, pick out the bouquet garni, pull the meat apart and add the carrots, onions and mushrooms, cover and return to oven for 30 minutes

10. Season the filling and leave to cool, potentially over ice

11. Heat oven to 180°C and bake the potatoes whole for 40 minutes until soft

12. While still warm, scoop out the inside, push through a fine drum sieve and fold through the egg yolks and butter until smooth

13. Season the potato mixture with salt, pepper and nutmeg to taste

14. Fill a small pie or casserole dish with the filling

15. Pipe the Duchesse potatoes over the top and leave to cool

16. Brush the top of the potato with clarified butter before baking at 180°C for 30 minutes until the potato is golden