Beef and vegetable pot pies with sweet potato topping

Prep 0 h : 30 m
Cook 2 h : 0 m


  • 1 tbsp olive oil

    800g beef blade steak, cut into 2cm pieces

    300g medium brown onions, finely chopped

    240g medium carrots, thinly sliced

    200g trimmed celery stalks, thinly sliced

    2 cloves garlic, crushed

    250ml cup non-alcoholic red wine

    500ml gluten-free beef stock

    2 tbsp cornflour (cornstarch)

    2 tbsp water

    2 tbsp coarsely chopped oregano

    For topping, mix

    750g orange sweet potato, peeled, chopped and boiled

    100g soft goat’s cheese


  • Heat oil in a medium saucepan over high heat; cook beef, in batches, stirring, until browned, 2 mins. Remove from pan.

    Reduce heat to medium; cook onion, carrot, celery and garlic in the same pan, stirring until vegetables have softened, 5 mins. Return beef to the pan, add wine and beef stock; bring to the boil. Reduce heat to low; simmer, uncovered, until beef is tender and the sauce thickens, about 1 hour 30 mins.

    Combine cornflour and water; add to beef mixture. Cook, stirring, over high heat, for 5 mins or until sauce and thickens. Season; cool.

    Add oregano. Preheat oven to 200°C. Oil four 10cm, 250ml ovenproof dishes; place on baking tray.

    Spoon beef mixture into dishes, top with potato topping.

    Bake for 30 mins or until filling is hot. Top with extra oregano, if you like.