Slow-cooked rich beef pie with sour cream mash

Method

• 1
  Heat half the oil in a large frying pan over medium-high heat. Cook the beef, in batches, for 5 minutes or until browned all over. Transfer to the bowl of a slow cooker.
• 2
  Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add carrot and celery. Cook, stirring, for 5 minutes or until vegetables just start to turn golden. Add garlic, paprika and caraway seeds. Cook, stirring, for 1 minute. Add flour. Cook, stirring, to coat vegetables.

• 3
  Gradually add soup and stock, stirring to combine. Transfer mixture to slow cooker. Season with pepper. Stir to combine. Cover slow cooker with lid. Turn on to low. Cook for 6 hours or until beef is very tender. Preheat oven to 220C/200C fan-forced. You will need to stir the mixture occasionally during the last 2 hours cooking to prevent it from sticking and burning to the edge of the slow-cooker bowl.
• 4
  Meanwhile, make Sour cream mash: Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until tender. Drain well. Return potato to pan over low heat. Mash until smooth. Stir in sour cream and cheese. Season with pepper.
• 5
  Spoon beef mixture into a 4.5cm deep, 24cm (top) round pie dish. Dollop mash on top (you may need to spread top slightly with a spatula). Bake pie dish on a baking tray for 25 to 30 minutes or until top is golden. Serve.