Beef Shin and Bacon Cottage Pie

Instructions

1. The second part of cooking the ragu can be done in the oven or on the stove top (see below). If using an oven, preheat to 160°C when doing the first part of cooking.
2. To start, cover the base of your pan with a little oil and let it heat up. Add the bacon and when crispy add the celery, carrot and onion and allow to soften.
3. Add garlic and fry for 5 minutes. Add the tomato paste and then the wine and stir. Finally add the beef stock, bay leaves and thyme. Leave on the heat while the beef cooks.
4. Dust the beef with plain flour and brown on all sides in a large pan, working in batches. Add the beef to the pot of ragu (vegetable base) as each batch browns.
5. Add 500 ml of water and simmer on very low heat for 3 hours or put it in the oven and cook until the beef is tender, about 2-3 hours.
6. For mesh: Preheat the oven to 200°C.
7. Make a small cut around the equator of each potato then place in the oven and bake for 1 hour until completely soft.
8. Put the butter and milk in a large pot and heat until the butter melts.
9. Remove the skins from the potatoes and pour the flesh through a sieve or potato ricer directly into the milk/butter mixture.
10. Add in the potatoes and stir until the mash is creamy. Season with salt, pepper and some chopped chives. Remove from heat and stir through the egg yolks.
11. To assemble, remove the bones and breasts from the beef ragout. Place the ragout in the bottom of the pie dish then top with the mash and finally sprinkle over the grated Parmesan and a little more chive.
12. Bake in the oven until golden and bubbling, about 10 minutes.