POSTRUN PIE

This takes a while to make, but can be left to bubble away while you go for a run (with someone else at home to keep an eye on it). Or make it in advance and refrigerate, then bake when you’re ready to go.

Serves 6-8

750g beef stewing steak, cut into 2.5cm cubes 3 tbsp plain flour 2 tbsp olive oil 4 shallots, peeled and quartered

200g button mushrooms 4 sprigs fresh thyme 2 carrots, roughly chopped 400ml beef stock 200ml red wine (or beef stock) 1kg potatoes, peeled and roughly chopped 3 parsnips, peeled and chopped

1 tbsp butter 40g cheddar cheese, grated Salt and freshly ground black pepper, to taste

Peas and seasonal vegetables, to serve

1 / In a large bowl, toss the beef in the flour with plenty of seasoning. Heat half the oil in a large, heavy saucepan (with a lid) over a medium-high heat and brown half the beef. Remove using a slotted spoon and set aside. Repeat with remaining oil and beef, then remove and set aside.

2 / In the same pan, fry the shallots and mushrooms for 10 mins until softened (add a little extra oil if the pan looks too dry). Return the beef to the pan, then add the thyme, carrots, stock and wine, if using. Bring to the boil, then reduce the heat to low, cover and simmer gently for 1¼-11/2 hours, until the beef is tender.

3 / Meanwhile, put the potatoes and parsnips in a large saucepan and cover with cold water. Bring to the boil, then reduce to a simmer and cook for 20 mins, or until soft. Drain, then add the butter to the pan and mash until smooth.

4 / Transfer the beef mixture to a deep baking dish (about 30 x 23 x 6cm), top with the mash and sprinkle over the grated cheese. Bake for 20-25 minutes at 200C, or until the mixture is bubbling. Serve with the peas and seasonal veg.