Slow Cooked Horseradish Beef Pot Pies with Sweet Potato Topping

1.

Preheat oven to 160°C or 140°C for a fan forced oven. Place beef in a bowl with 2 teaspoons of olive oil and toss to coat. Heat a large flameproof casserole dish over a high heat and add the beef in batches. Cook for 2 minutes or until browned. Remove from pan and set aside.

2.

Return pan to a medium heat, add the remaining oil, onion, celery, carrot and parsnip. Stir for 5 minutes or until softened. Add the garlic, cook stirring for 1 minute, add tomato paste, cook for 1 minute further. Return beef to pan with the stock and 325ml (1 ½ cups) water, stir to combine and bring to the boil.

3.

Cover dish and transfer to preheated oven for 2 hours or until meat is very tender. Remove from oven, stir through the horseradish and parsley. Season with freshly cracked black pepper.

4.

Meanwhile, cook sweet potato in a large saucepan of boiling water until tender. Drain, return to pan and mash until smooth.

5.

Increase oven temperature to 180°C or 160°C for a fan forced oven. Divide beef mixture between 4 x 250ml (1 cup) oven proof ramekins. Top each with ¼ of the mashed sweet potato. Place ramekins on a baking tray, bake for 15 minutes or until topping is golden. Serve pies with steamed green vegetables.