Chunky Beef And Tomato Pies - cooking recipe

Ingredients

2 tbsp flour
1 1/3 lbs beef chuck steak, trimmed and cut into 1-inch cubes
1 tbsp vegetable or olive oil
6 small shallots, peeled and quartered
1 medium carrot, peeled and chopped
1 stick celery, chopped
1 tbsp finely chopped rosemary
2 cups reduced sodium beef stock
1 can (14 oz) diced tomatoes
1/4 cup tomato ketchup
1 lb refrigerated mashed potato

Preparation

Place the flour in a resealable plastic bag. Add the beef in batches; shake to coat. Heat the oil in a large saucepan on medium-high heat. Cook the beef, in batches, for 4-5 mins or until seared. Transfer to a heatproof plate.
Add the shallots, carrot, celery and rosemary to the pan; cook and stir for 5 mins or until the vegetables are tender.
Return the beef to the pan along with the stock, undrained tomatoes and ketchup. Bring to a boil. Reduce the heat to low; simmer, covered, for 1 hour. Uncover and simmer, stirring occasionally, for 25-30 mins or until the sauce thickens.
Preheat the oven to 425\u00b0F. Spoon the beef mixture into four 1 1/2-cup shallow baking dishes. Place the dishes on a baking pan. Roll the potato into balls (or pipe) and place over the beef. Bake for 12-15 mins or until golden.