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Beef and Roasted Pepper Pie with a Cheddar Mash

Beef and Roasted Pepper Pie with a Cheddar Mash

Serves 4-6  


  • 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  

Cheddar mash  

  • 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  


Step 1

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.   

Step 2

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.  

Step 3

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.  

Step 4

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.  

Step 5

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.