• 1 onion
• 1 tsp crushed garlic
• 600 g casserole beef cut into small pieces
• ½ c red wine
• 1 ½ cup beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 1 sprig of fresh thyme
• 1 tbsp cornflour mixed with water (to thicken if needed) salt and pepper to season

• 1 pkt flakey pastry
• 2-3 Golden kumara
• ½ c grated cheese

Brown the meat, onion and garlic and then place this and all the other ingredients into a crock pot and cook on slow until the meat is tender.
Prepare kumara, cutting into bite size pieces. Cook, drain and then mash with ¼ cup of the grated cheese, salt and pepper. Line 4-6 individual ramekin or pie dishes with pastry, place the meat filling inside and then top with the mashed kumara and extra grated cheese. Cook at 190C for 20-30 mins or until the pastry and the kumara are golden. Serve with salad or seasonal vegetable.
Asparagus is great at this time of year!

• 12 instant cannelloni tubes
• 350 gm minced pork
• 1 large onion
• 50 g button mushrooms
• 50 g fresh spinach or silverbeet
• 2 tbsp sherry (optional)
• ½ tsp salt

Sauce

• 1 Tbsp butter
• 1 tsp chicken stock
• ½ c boiling water
• 2 tbsp sherry
• 1 c tomato puree or pasta sauce

Chop the filling in a food processor and then stuff the cannelloni tubes. Place in one layer in an oven proof dish. For the sauce, add the boiling water to the butter and stock. Stir in the sherry and tomato puree. Pour over the tubes and cover with tin foil.
Bake at 180C. After 15 mins add an extra ½ cup of boiling water. After 45 mins remove the cover and sprinkle with grated cheese or parmesan and grill lightly until golden. Serves 4-6 with a delicious green salad and fresh bread stick..