Peel some kumara, chop into similar sized
pieces and boil. Leave them a bit uncooked, as they
will be sliced to make the topping.
A biggish onion, a few cloves of garlic and
a some field mushrooms.
Beef fillet cut into chunks. I rolled these in
pepper later, then left to sit for a whee while.
Sear the beef in a hot pan. Remove, deglaze with a
bit of wine then throw in the onions and garlic with
some butter. Once these have been cooked for a while
(the onions go soft and transparent), throw in the
Add white wine, tomato paste, cook for a while
then throw the beef back in to coat the meat, but we do
not really want to cook it any further. Season.
Pour it all into a pie dish or similar (I could
have left it in the Le Creuset). I added a layer of
Ferndale Supreme Blue, then added the chunkily
cut up kumara with some nice Kapiti cheddar between the
And because you can never have enough cheese (and
to produce a golden brown topping), I put yet more
cheddar on top.