Serves 3-4

• 2 tbsp olive oil
• 1kg casserole beef, cubed
• 12 shallots, peeled and halved
• 4 bacon rashers, fat trimmed and chopped
• 2 carrots, peeled and chopped
• 2 sweet potatoes, peeled and diced
• 200g button mushrooms
• 2 garlic cloves, crushed
• 1 400g can chopped tomatoes
• 200ml beef stock, 2 cubes
• 55g tomato puree
• 80 ml red wine vinegar
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• 2 large potatoes, cooked and drained
• 185 ml milk
• 60g butter
• 225g self-raising flour
• 65g grated cheddar
• 40g grated Parmesan
• 2 tbsp chopped parsley (optional)

1. Heat the oven to 160C if using, or turn on the slow cooker to high.
2. Heat the olive oil in a frying pan and cook the meat until browned. Transfer to the slow cooker/casserole dish.
3. Add the bacon, carrots, sweet potatoes, mushrooms and garlic and mix together.
4. In a jug, mix together the stock, tomato puree and red wine vinegar and pour over the meat. Mix everything together well and season.
5. If using the oven, cover and cook for 2 hours. For the slow cooker, cook for 1 hour on high, then turn to low and cook for 6 hours.
6. Meanwhile, to make the dumplings, add milk and butter to the drained potatoes and mash until really smooth.
7. Stir in the flour, cheddar, Parmesan and parsley. Season with salt to taste.
8. Remove casserole from the oven, or lid from the slow cooker and, forming the mash into balls, place the dumplings on top of the mixture. Cook, uncovered for another 30 minutes in the oven, turning it up to 200C, or for the slow cooker, turn to high and cook for a further hour.
9. Turn off the heat and let stand for 5 minutes to cool slightly before serving.

If done in the slow cooker, the dumplings will not go golden brown, as they will in the oven.