Ingredients

• 2 tablespoons peanut oil
• 1kg diced beef
• 1 brown onion, halved, cut into thick wedges
• 2 large carrots, thickly sliced diagonally
• 1 star anise
• 1/2 cup massaman curry paste
• 1 cup Massel beef stock
• 400ml can coconut milk
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 800g red delight potatoes, unpeeled
• 2/3 cup fresh coriander sprigs
• 2 tablespoons roasted unsalted peanuts, chopped
• 1 long red chilli, thinly sliced
• 1 tablespoon fried shallots

Method

• Step 1 Heat 1/2 the oil in a large frying pan over medium heat. Cook beef, in batches, for 5 minutes or until browned. Transfer to a heatproof bowl.
• Step 2 Add onion, carrot and star anise to pan. Cook, stirring, for 5 minutes or until onion softens. Add curry paste. Cook, stirring, for 1 minute. Return beef to pan with stock and coconut milk. Bring to a simmer. Reduce heat to low. Simmer, uncovered, for 1 hour or until beef is tender. Remove from heat. Discard star anise. Stir in sugar, fish sauce and lime juice. Cool for 10 minutes.
• Step 3 Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 25 minutes or until tender. Drain. Return to pan over low heat. Cook, shaking pan occasionally, for 2 minutes or until potato is dry. Add remaining oil. Toss to combine. Roughly crush potato. Season with salt and pepper.
• Step 4 Preheat oven to 220C/200C fan-forced. Transfer beef mixture to a 4cm-deep (8-cup-capacity) baking dish. Top with potato mixture. Bake for 20 minutes or until potato is browned and crisp. Stand for 10 minutes. Serve topped with coriander, peanuts, chilli and fried shallots.