Hearty beef pies topped with cheesy cauliflower mash

Preheat the oven to 180°C.

Heat the oil in a large frying pan over a medium heat. Add the onion, garlic and carrot and cook for 5 minutes to soften.

Add the mince, breaking it up as it cooks for 10 minutes until lightly browned.

Stir through the tomatoes, lentils, oregano, vinegar and stock, bringing to a simmer for 8-10 minutes until well combined and thickened slightly.

Stir through the silverbeet, allowing it to wilt. Remove the pan from the heat and season with salt and pepper to taste.

Spoon into an oven-proof baking dish to make one large pie or four large ramekins for individual portions.

For the topping, boil the cauliflower and kumara together in salted water until soft. Drain off the water and mash roughly with a fork.

Stir through half of the cheese and carefully spoon the mash on top of the beef filling, spreading it out evenly.

Sprinkle the remaining cheese over the top and place into the oven for 15-20 minutes or until golden and hot through.

While frying the mince, use a fork or whisk to break it up into even pieces.

As a cheaper option, a mashed potato topping is equally as delicious.