Ingredients
For the beef filling:
1 tbsp oil
600g beef chuck or shin, cut into chunks
1 onion, finely diced (or 1 TBSP of JUX onion)
2 carrots, diced (or 2 TBSP of JUX carrot)
2 celery sticks, diced
1 tbsp JUX garlic
2 tbsp tomato puree
1 tbsp Worcestershire sauce
500ml Freja Classic Beef Bone Broth
1 bay leaf
2 tsp JUX rosemary
2 tsp JUX thyme
Salt & black pepper
2 tsp cornflour + water (to thicken, if needed)
For the sweet potato mash:
1kg sweet potatoes, peeled and chopped
100-200ml milk
Salt & pepper to taste
Grated cheese (to top - optional)
Method
1. Preheat oven to 200°C (180°C fan).
2. Heat oil in a large heavy-based pan over medium heat.
3. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
4. In the same pan, sauté onion, carrot, celery, and garlic until softened.
5. Stir in tomato paste, Worcestershire sauce, and cook 1–2 minutes.
6. Return beef to the pan and pour in beef bone broth. Add the bay leaf, rosemary and thyme.
7. Bring to a simmer, cover, and cook gently for 1.5–2 hours until beef is tender and sauce is rich.
8. Remove bay leaf and adjust seasoning.
9. Transfer beef mix to a baking dish and top with mashed sweet potato, smoothing the surface. Sprinkle optional cheese on top.
10. Bake 20–25 minutes until topping is golden and edges bubbling.
11. Rest 5 minutes before serving
