Beef and Roasted Pepper Pie with a Cheddar Mash
1/4 cup (60ml) extra virgin olive oil
1 brown onion, sliced
3 garlic cloves, crushed
250g small peppers, seeds removed and halved
1 tsp paprika
Flour for dusting
1kg Our Farm beef chuck, cut into 3cm pieces
2 tbs tomato paste
2 cups (500ml) beef stock
1kg potato, peeled quartered
200g sweet potato, peeled, roughly chopped
100g unsalted butter, roughly chopped
100g greek yoghurt
160g cheddar, grated
Fresh thyme leaves to serve
Preheat the oven to 150C fan.
Heat 1 tablespoon of oil in a large non-stick cast iron pot over medium heat. Add the onion, garlic, peppers and paprika and cook stirring for 8-10 minutes or until onion and peppers have softened. Remove from the pan and set aside.
Dust beef in flour and shake off any excess flour. Heat remaining olive oil in the same pot and cook beef in two batches for 4-5 minutes or until golden brown.
Add onion mixture back to the pot along with tomato paste and beef stock. Cover with the lid and place into the oven for 2-3 hours or until beef is tender.
Meanwhile to make the potato mash, place potato and sweet potato in a large saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat to medium and cook potatoes for 20-25 minutes or until soft. Drain potatoes and return to the pan. Add the butter, yoghurt and half the cheddar and mash until smooth. Season to taste.
Increase oven temperature to 180C fan. Spoon mixture into a 1.5L baking dish, top with mash and scatter with remaining cheddar. Place the baking dish on a tray and bake for 25-30 minutes or until the top is crispy and golden. Serve with thyme leaves and enjoy.