Step 1

Preheat the oven to 160 degrees (or 180 if not fan assisted)

Step 2

Mist a large flameproof and heatproof dish with cooking spray, or heat a splash of oil on the hob

Step 3

Add the onions and fry for 5 minutes until soft

Step 4

Add the beef and the wine and simmer for 3 minutes

Step 5

Add the carrots and parsnips and stir well

Step 6

Stir in the flour and cook for 2 minutes, stirring constantly

Step 7

Pour in the Henderson’s and stock

Step 8

Add the bay, salt and pepper, and rosemary and mix well

Step 9

Simmer for 10 minutes

Step 10

Remove from the heat and stir

Step 11

Lay the potatoes on top, to create a lid, covering as much of the stew as you can

Step 12

Brush or dab on the melted butter

Step 13

Place in the oven, uncovered for 1 hour

Step 14

Increase the oven temperature to 200 degrees for a further 10 minutes, until the potatoes are golden brown.