Ingredients
1 tbsp vegetable oil
110g/4oz rump steak, cut into cubes
½ onion, peeled and thinly sliced
100ml/3½fl oz ale
¼ carrot, peeled and sliced
¼ parsnip, peeled and sliced
For the potato gratin
55ml/2fl oz milk
150ml/5fl oz double cream
½ lemon, zest only
1 potato, peeled and sliced thinly on a mandolin
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. For the beef, heat the oil in a pan, add the onion and sauté for 1-2 minutes to soften.
3. Add the beef and cook for 3-4 minutes, until golden brown all over.
4. Pour the ale into the pan and then add the carrot and parsnip slices. Continue to cook for 5-6 minutes.
5. For the potatoes, heat the milk, cream and lemon zest in a pan until simmering.
6. Add the sliced potatoes and cook for 6-8 minutes, to soften.
7. Place the potato mixture into an ovenproof dish and place in the oven to bake for 8-10 minutes, until golden.
8. To serve, transfer the beef mixture to a serving plate and spoon the gratin potatoes alongside.
