Beef and vegetable pot pies with sweet potato topping
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.