Beef and Pumpkin Pie

Serves 4

Ingredients: 

2 Tbs olive oil

2 chopped onions

2 diced carrots

1 finely slice stick of celery

3 cloves garlic

1 Tbs chopped fresh rosemary

800g extra lean beef mince

½ cup red wine

1 Tbs flour

15 ml beef stock powder

½ cup hot water

1 tin tomatoes (tomatoes only, not the juice)

Small handful chopped Italian parsley

Small handful frozen peas

Salt and pepper

400g sweet potatoes

400g butternut

How To Make It: 

1. Fry onion, carrot and celery in oil for about 5 minutes.
2. Add garlic, rosemary and beef, brown the beef.
3. Add red wine and simmer until reduced.
4. Sprinkle flour over and stock powder then add the water.
5. Add tomatoes and parsley, bring to boil and simmer for 25 to 30 minutes.
6. Add salt and pepper to taste
7. Boil the sweet potatoes and butternut in water then drain and mash together, season to taste.
8. Spoon meat mixture into 250ml size ramekins, and then top with the pumpkin mixture.
9. Bake for about 25 minutes at 180C.
10. Serve with mixed leaf salad.