Spiced Cottage Pies with Root Vegetable Mash

750g beef chuck steak (or 300g red lentils for vegetarian)
1 1/2 tbsp extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1/4 tsp ground cinnamon
2 cups beef consomme
400g can diced tomatoes
1 1/2 tbsp sultanas

Root vegetable mash
1.2kg parsnips, peeled
1 large (200g) carrot, peeled, sliced
200g cream delight potatoes, peeled, roughly chopped
250g white sweet potato, peeled, roughly chopped
50g butter, chopped

Cut beef into 2cm pieces. Heat 1 tablespoon of oil in a large, heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned. Transfer to a bowl.

Heat remaining oil in the pan. Add onion, garlic, cumin, coriander, paprika and cinnamon. Cook, stirring, for 1 minute or until fragrant. Return beef to the pan. Add consomme and tomatoes. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour.

Remove the lid. Add sultanas. Cook, uncovered, for a further 35 to 40 minutes or until sauce is thick and beef is tender.

Make Root vegetable mash: Quarter parsnips lengthways. Remove and discard woody core. Roughly chop. Place parsnip, carrot and potatoes in a large saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 20 minutes or until tender. Drain. Mash. Add butter. Season with salt and pepper. Mash to combine. Cover to keep warm.

Preheat the oven to 200C/180C fan-forced. Divide beef mixture among 4 x 1 3/4-cup-capacity ovenproof dishes. Top with mash. Place on a baking tray. Bake for 25 minutes or until the tops are golden. Serve.

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