Beef and Red Wine Pies with Pumpkin and Spice Mash

Filling:
1.5 kgs boneless beef shin, diced to 4cm
2 carrots, peeled and chopped
2 onions, peeled and chopped
6 whole cloves of garlic, peeled
1 tbsp finely chopped rosemary
1 tbsp soy sauce
Zest of 1 orange
2 tbsp tomato paste
2 whole star anise
¾ cup crushed tomatoes
1 cup red wine
1 cup beef stock
Salt and pepper

Pumpkin
600 grams pumpkin
400 grams floury potatoes, such as Agria
1 tbsp cream
Small knob of butter

Onions
2 onions thinly sliced
2 tbsp butter
1 tsp grated fresh ginger
1 clove garlic, crushed
¼ tsp ground allspice
Salt and pepper

6 x 350ml ovenproof ramikins

Preheat oven to 150 Celsius

Filling: Combine all ingredients in a large ovenproof casserole and season well. Place a piece of
baking paper onto the surface of the meat and cover with a tight fitting lid or foil. Bring to the boil
on the hob then transfer to the oven and cook for 3/5-4 hours, stirring occasionally until the meat is
tender.
If liquid is too thin, remove the lid and baking paper and continue to cook until the juices are
reduced and syrupy. The stew can be made 3 days ahead. Cool, cover and store in fridge, remove 2
hours before making pies.

Pumpkin: Peel and roughly chop the pumpkin and potatoes before cooking in boiling salted water
until tender. Drain, return to the saucepan and place back over a low heat to drive off excess
moisture. Mash with the cream and butter, season well.

Onions: Cook onions in butter with a good pinch of salt until tender and golden. Add ginger, garlic
and allspice and cook for another 2 mins. Season and stir into mashed pumpkin.

To assemble and cook: Preheat oven to 180 Celsius. Divide beef stew between ramekins and top
with pumpkin mash. Cook until the pies are hot and bubbling. If you want more colour on the mash,
place under a hot grill for a few minutes.

Makes 6 pies.