Chunky Beef And Tomato Pies

• 2 tbsp flour
• 1 1/3 lbs beef chuck steak, trimmed and cut into 1-inch cubes
• 1 tbsp vegetable or olive oil
• 6 small shallots, peeled and quartered
• 1 medium carrot, peeled and chopped
• 1 stick celery, chopped
• 1 tbsp finely chopped rosemary
• 2 cups reduced sodium beef stock
• 1 can (14 oz) diced tomatoes
• 1/4 cup tomato ketchup
• 1 lb refrigerated mashed potato

1. Place the flour in a resealable plastic bag. Add the beef in batches; shake to coat. Heat the oil in a large saucepan on medium-high heat. Cook the beef, in batches, for 4-5 mins or until seared. Transfer to a heatproof plate.
2. Add the shallots, carrot, celery and rosemary to the pan; cook and stir for 5 mins or until the vegetables are tender.
3. Return the beef to the pan along with the stock, undrained tomatoes and ketchup. Bring to a boil. Reduce the heat to low; simmer, covered, for 1 hour. Uncover and simmer, stirring occasionally, for 25-30 mins or until the sauce thickens.
4. Preheat the oven to 425u0b0F. Spoon the beef mixture into four 1 1/2-cup shallow baking dishes. Place the dishes on a baking pan. Roll the potato into balls (or pipe) and place over the beef. Bake for 12-15 mins or until golden.

flour, beef chuck steak, vegetable, shallots, carrot, celery, rosemary, beef stock, tomatoes, tomato ketchup, potato

Taken from recipes-plus.com/api/v2.0/recipes/37580 (may not work)