Beef Mince and Cheese Pot Pies with Kumara and Swede Mash

Steps

1. Preheat oven to 190°C. Bring a medium pot of salted water to the boil. Peel and dice kumara and swede 3cm. Cook both in pot of boiling water for 12-15 minutes, until very soft. Drain and mash with butter and milk until smooth. Season to taste.
2. While vegetables cook, finely dice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and carrot for 3-4 minutes, until soft. Add mince and cook for 3-4 minutes until brown, breaking up mince as it cooks.
3. Stir through tomato paste, soy sauce and mustard. Sprinkle over flour, stir to combine and cook for 1-2 minutes then stir through stock, bring to a simmer and cook for 5-7 minutes until sauce has thickened. Season to taste.
4. Half fill 5 large individual ramekins (1 cup capacity) with the filling or use one large pie dish. Spread mash over to cover, rough up the surface with a fork and sprinkle over cheese. Bake for 10 minutes, then increase to grill, for about 3 minutes, until topping is golden. Rest for 5 minutes.
5. Bring a medium pot of salted water to the boil. Cut broccoli into small florets. Cook broccoli and peas for 2-3 minutes until just tender, then drain.
6. To serve, place individual ramekins (or serve spoonfuls) of beef mince and cheese pie onto plates. Serve greens on the side with a dollop of tomato sauce, if desired.