Beef & Kumara Pie with Apple Slaw

Steps

1. Preheat oven to 220°C. Set aside a medium ovenproof dish (measuring approximately 20 x 20cm). Bring a medium pot of salted water to the boil. Peel and dice kumara 2cm and cook in boiling water for 12-15 minutes, until very soft. Drain well and mash with butter, milk and salt until smooth. Season to taste.
2. Finely dice onion and grate carrot. Heat olive oil in a large fry-pan on medium-high heat. Cook onion, carrot and garlic for 2-3 minutes, until softened. Add beef mince and cook for 3-4 minutes until browned, breaking mince up with a wooden spoon as it cooks.
3. Reduce heat to medium, add tomato paste and flour, stir to combine and cook for 1-2 minutes. Add beef stock, mustard, soy sauce and Worchestershire sauce bring to a simmer and cook for 5-7 minutes until sauce has thickened. Season to taste.
4. Transfer pie filling to oven dish. Evenly top pie filling with mashed kumara, rough up the surface with a fork and sprinkle over grated cheese. Bake in the oven for about 10 minutes. Turn oven to high grill. Grill pie for a further 2-3 minutes until topping is golden.
5. In a medium bowl mix mustard, vinegar and olive oil. Shred lettuce, grate courgette and apple, add to bowl. Toss to combine and season to taste before serving.
6. To serve, divide beef and kumara pie between plates and serve apple slaw on the side.