oil in a large pan add the beef in batches, sear and brown. Once browned all
over take out the pan and leave on kitchen paper till later.
onion, garlic, fennel seeds, fennel, bay, sage and thyme, saute for about 5
minutes till starting to caramelize. Add the mushrooms and carry on cooking for
another couple of minutes then pop the beef back into the pan. Add the tomato
puree and the baby tomatoes, mix then add the porcini, jelly,
marsala, red wine and stock and season. Cover, bring to a simmer and cook for 2
– 3 hours till the meat has broken down and the liquid has reduced to a thick
mash – Peel the potatoes, chop into quarters, place in a pan and cover with water.
Bring to the boil then simmer for about 20 minutes till the potatoes are soft.
Drain and press through a potato ricer (if you dont have one then just mash till smooth). Add the butter, milk, mustard and cheese and
very generously season (you always need more salt and pepper with mash then you
think). Drizzle in the truffle oil to your taste.
beef mixture into pie dishes – or one large one and cover with the mash. Heat
the oven to 200c, place the pies in the oven and cook for about 15 mins till
golden and bubbling.