If wished, the slow cooked beef cheeks can be cooked in the oven instead. Prepare as for the slow cooker and transfer to an ovenproof casserole dish. Cook at 160°C for 3 ½-4 hours.
Browning the meat helping improve the flavours of the overall dish.
To make the creamy mashed potato and parsnip, boil 500g peeled potatoes with 250g peeled parsnip in lightly salted boiling water. Drain and mash, adding a knob of butter and a dash of milk.