SZECHUAN BEEF PIES

Drizzle 800 gm of  diced chuck beef with rice bran oil and toss to coat .
Heat a heavy based oven proof saucepan
Add the beef
Brown the beef on all sides .
Add 1 tbs of szechuan chilli flakes
2 onions cut into wedges
2 carrots sliced
2 parsnips diced
3 cloves of garlic sliced
1 red chilli finely sliced with seeds .
1 tbs of soy sauce
1 tbs of tahini
500 ml of beef stock.
Bring this mixture to the boil, cover and reduce to a simmer , for  approximately 1 hour 15 minutes or until the meat is tender.
Mix 2 heaped tsps. of corn or potato flour with some of the cooking liquid and stir till you have a smooth paste and then  into the meat mixture.
Cook for 10 minutes till the mixture thickens.
Add 2 sliced spring onions.
Cover and set aside in a warm oven that has been switched off
Steam 500gm of sweet potato
Mash the cooked sweet potato with 1 tsp of crushed ginger .
Preheat your oven to 200deg C
Divide the pie filling between 4 1 cupo capacity ramekins and top with sweet potato topping .
bake pies for 15 minutes or till the sweet potato starts to brown.
Serve with baby bok choy.