Preheat the oven to 170°C. Place a large casserole over a moderately high heat. Lightly dust the beef in the flour and cook in a small amount of olive oil for 6 minutes or until nicely coloured. Take the meat out of the pan. You may have to do this in 2 batches.
Add the onion to the pan and cook for 1 minute or until lightly coloured. Add the meat back in, along with the wine and stock. Bring up to the boil, cover and bake for 2 hours or until the meat is very tender. Season with salt and pepper.
Meanwhile, boil the potatoes until tender. Mash until smooth, adding the milk and most of the cheese, reserving a little for later. Season with salt and pepper.
Turn the oven up to 180°c, and place the meat into a baking dish. Spoon the mash on top and sprinkle with the remaining cheese. Bake for 25 minutes or until piping hot and nicely coloured. Serve with broccoli and green beans.
If you prefer ‘pulled’ meat, try roughly shredding the cooked beef with 2 forks.
Both the meat mixture and the mashed potato can be pre-prepared and refrigerated.
For a herby variation, try folding some chopped parsley or chives through the mash.
You can substitute the Parmesan cheese with grated Cheddar cheese.
For a bigger veggie hit, try adding some diced carrots or celery along with the sliced onion.