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 mushrooms.

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 pieces.

And because you can never have enough cheese (and to produce a golden brown topping), I put yet more cheddar on top.

Yummy.