Beef pot pies with celeriac mash

1 Spray a large saucepan with oil and place over a medium-high heat. Cook beef in batches until browned all over. Transfer to a bowl.

2 Reheat same pan over a medium-high heat. Add shallots and garlic. Cook, stirring, for 5 minutes or until shallots are golden. Return beef and juices to pan and add flour. Cook, stirring, for 1 minute. Add capsicum, tomato paste, stock and 1 cup water. Bring to the boil, reduce heat to low and simmer, covered, for 1 hour. Add squash and simmer uncovered for 20-30 minutes or until beef is tender andsauce has thickened.

3 Meanwhile, place celeriac and potato in a large saucepan. Cover with cold water and bring to the boil. Reduce heat to medium-high. Boil uncovered for 20 minutes or until tender. Drain and transfer to a bowl. Mash celeriac mixture, stir in milk and season with pepper.

4 Preheat oven to 180ºC. Spoon beef mixture into a 4 x 1 1/4 cup-capacity ovenproof bowls. Spoon over celeriac topping. Sprinkle cheese over top. Bake for 20 minutes or until cheese is golden brown. Stand for 5 minutes then serve with vegetables.