Preheat oven to 150°C.

Heat the oil in a large casserole over low- medium heat, add the speck and shallots and stir regularly, cooking for until golden (around 15/20 minutes). Add the tomato paste and cook until the paste darkens in colour and is coming away from the sides of the pan. Place the flour and salt in a medium sized bowl and toss the chuck pieces in the mixture to coat evenly. Add some more olive oil if needed, sear and caramelise chuck on all sides. Best to do this in 2 or 3 batches so that the meat browns properly. Add the remaining ingredients, cover with a lid and shove in the oven for 4 hours or until the beef is delightfully tender and falls apart under the pressure of a fork.

For the last 1.5 hours of cooking, throw the potatoes on a large roasting tray and pop in the oven to cook alongside. When cooked through, remove and allow to cool slightly – you want the potatoes to be hot but ok to handle. Scoop flesh into a bowl or use a potato masher. Add butter and work through the potato, adding the milk as needed until you get a soft potato mixture that is lump free. Season to your taste.

Spread the beef mixture across the base of a roasting tray. Spread the potato mash across the top and very, very generously cover with grated Parmesan. You want to cover the potato so you can’t see it – that is enough Parmesan. At this point you can refrigerate and cook later.

Alternatively, pop back into oven and crank the heat to 180°C. Cook until the top is bubbling and taken on a glorious golden tan like colour.

Scoop onto plates and serve. Some greens alongside works wonders.