Beef casserole with mash

Serves 4 : Very easy : 2hrs (less in a pressure cooker)

Ingredients
450gm stewing steak, cubed
1 onion, sliced
1 leek, sliced
2 carrots, julienne
2 parsnips, julienne
100gm button mushrooms, chopped
3 cups water + 1 Tblsp beef stock powder
2 tsp dried thyme
½ glass red wine (optional)
1 – 2 Tblsp corn flour

300gm potatoes
200gm butternut

Method
Spray a large saucepan (or pressure cooker) with non-stick cooking spray.
Brown the steak cubes all over.
Add the onion and leek and cook until they start to soften.

Now add the carrots, parsnips and mushrooms, followed by the water, stock powder and thyme.

Cover and simmer for at least 90 minutes (45 mins in a pressure cooker).

Cut the potatoes and butternut into chunks and boil in lightly salted boiling water.
Drain and mash well.
Season to taste.

Mix the corn flour to a thin paste with the wine (or a little water).
Remove the lid from the casserole and thicken the gravy with the corn flour mixture.

Serve the casserole with the mash.

If you use a pressure cooker please, please make sure you release all the steam and pressure before attempting to open the pan. Alternatively, you could cook this all day in a slow-cooker.