Beef and veg pot pies with kumara topping

These deliciously warming beef and veg pot pies are a fantastic family dinner for a colder night. Topped with a heavenly mixture of kumara and goat's cheese, everyone will love this tasty dish!

  • 2 hrs 15 mins cooking plus cooling
  • Serves 4
  • Print


  • 1 tbsp olive oil
  • 800 g beef blade steak, diced into 2cm cubes
  • 2 onions, finely chopped
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup dry red wine
  • 2 cups gluten-free beef stock
  • 2 tbsp 100% corn cornflour
  • 2 tbsp water
  • 2 tbsp oregano leaves, coarsely chopped
Kumara topping
  • 750 g orange kumara, coarsely chopped
  • 100 g soft goat's cheese


  • 1
    Heat oil in a medium saucepan over high heat. Cook beef in batches for 2 minutes or until browned. Remove from pan.
  • 2
    Reduce heat to medium. Cook onion, carrot, celery and garlic in the same pan, stirring, for 5 minutes or until vegetables have softened. Return beef to pan with wine and beef stock, then bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 1½ hours or until beef is tender and sauce thickens.
  • 3
    Boil, steam or microwave kumara until soft. Drain and mash. Stir in goat's cheese. Season to taste.
  • 4
    Combine cornflour and water. Add to beef mixture. Cook, stirring, over high heat for 5 minutes or until sauce boils and thickens. Season. Stir in oregano.
  • 5
    Preheat oven to 200°C. Grease 4 x 1-cup capacity ovenproof dishes and place on an oven tray. Spoon beef mixture into dishes. Top with kumara topping. Bake for 30 minutes or until filling is hot.


Not a huge kumara fan? Try potatoes or pumpkin instead!