One pot stop: Curtis Stone's fall cottage pie

To prepare the stew: Heat the oil in a large heavy based casserole pot over a medium to high heat until it is very hot. Sprinkle the beef with salt and pepper.

Working in two batches to avoid overcrowding the pot, add the beef to the pot and cook for 6 minutes or until the beef is brown. Transfer the beef to a bowl.

Add the onions, garlic, rosemary and thyme to the same pot and cook for about 3 minutes or until fragrant.

Add the red wine and tomatoes, stirring to scrape up the browned bits on the bottom of the pot. Simmer for 8 minutes or until the wine has reduced by about half. Return the beef and the accumulated juices in the bowl to the pot.

Add the stock and bring to a gentle simmer. The beef should be just covered with the cooking liquid.

Decrease the heat to medium to low. Place a lid on the pot and cook, simmering very gently and stirring occasionally, for 1½ hours.

Add the parsnips, carrot and turnip and return the lid to the pot. Simmer gently for about 1 hour longer or until the vegetables are tender and the beef is tender enough to cut with a spoon.

Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the cooking liquid over high heat for 20 minutes or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently just until they are heated through.

Meanwhile, to prepare the potato topping: Bring a large pot of salted water to a boil over a high heat. Add the potatoes and cook for 18 to 20 minutes or until just tender and a skewer can be inserted into the center of the potato without resistance. Strain the potatoes and set aside.

Push the potatoes through a potato ricer. Add the butter with the parsley and stir to combine.
Place the potato puree over the meat and create a desin on the potato using the back of a fork.

Place the pie in the oven for 20 min or until the top is golden. Serve with some green beans or green salad.