Serves 4-6

2 Tbs oil

500g Beef goulash (cubed beef)

2 onions, chopped

1 Tbs crushed garlic

1 Tbs chopped Chilli

2 Tbs paprika

1 Tbs chopped thyme

2 Tbs tomato paste

2 bay leaves

2 stock cubes

500ml water

2 carrots, peeled and chopped

1/2 cup peas

Salt and pepper

For the mash topping:

3 potatoes

2 sweet potatoes

50g butter

1/2 cup cream

Salt and pepper

Heat oil in an Pot, then add the beef and cook until browned – do this in two batches so as not to overcrowd the pot. 

Add the onions to the pot, then cover and leave to sauté until onions soften.

Add garlic, Chilli, paprika, thyme and tomato paste then cook over low heat for two minutes.

Add bay leaves, stock cubes and water, then cover and simmer over low heat until beef is tender (about 45 minutes), alternatively, you can place the pot into the oven to cook at 160c until meat is tender.

Add the carrots, then continue to cook for another 20-30 minutes or until the carrots have softened.

Add the peas and season to taste.

Boil the potatoes and sweet potatoes until soft. Then drain and roughly mash.

Add butter, cream and season to taste then mix well. 

Spoon mash on top of the meat mixture, then place into a preheated 180c oven for 30 minutes until golden on top and heated through.