Let’s get cooking!

• Step 1 of 4

  Veg base

  Heat a heavy based pan to medium low and gently fry garlic and onion for 2 minutes. Then add the carrots and celery and fry for another 5 minutes. Tip into slow cooker with other ragù ingredients (except the beef) and switch it on to high.

• Step 2 of 4

  Sear then slow cook

  Turn up the frying pan to high and add the other tablespoon of olive oil. Pat beef dry and sprinkle with salt and pepper. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then pop it into the slow cooker. Bring everything to a simmer then turn slow cooker to medium and cook gently for 3 – 4 hours. Once beef is tender, remove and coarsely shred with 2 forks, then return to the sauce. 
• Step 3 of 4

  Basil béchamel

  Add the butter to a small saucepan (low-medium heat), when melted add the flour and whisk through. Keep whisking for about a minute, until it turns a slightly darker yellow colour, it will start to bubble up. Slowly add in the milk and keep whisking so no lumps form. Turn the heat up a bit and let the sauce cook for 4-5 minutes until it starts to thicken. Keep stirring. Add in the nutmeg and mix through. Take off the heat and mix in the parmesan, stirring until the cheese is melted through. Blend the basil leaves and olive oil together, stir through the béchamel.

• Step 4 of 4

  Finishing touches

  In a large deep ovenproof dish add a layer of beef ragù, using around 1/3 of the mix, then layer with a 1/3 of the sliced potatoes. Season with salt and pepper, then add a 1/3 of the single cream. Repeat till you have used all the ragù. Finish with a layer of the potatoes then add on your basil béchamel. Top with the grated parmesan and mozzarella. Bake in a preheated oven at 200°C / fan 180°C for 40-45 minutes, until the potatoes are cooked through, and the top is golden and bubbling. Allow to stand for a couple of minutes before serving.