Stroganoff Cottage Pie

Step 1: Place beef in a large bowl and add flour and season with salt and pepper and toss to coat.

Step 2: Heat the oil in a 10-cup-capacity, heavy-based flameproof casserole dish over medium-high heat and cook beef, in 3 batches, for 5 to 6 minutes or until browned all over and then transfer to a heatproof bowl.

Step 3: Add onion to dish and cook, stirring occasionally, for 5 minutes or until softened and then add garlic and paprika and cook for 1 minute, stir in tomato paste, mustard and stock and bring to the boil.

Step 4: Return beef to dish and reduce heat to low, cover and simmer, stirring occasionally, for 11⁄2 hours.

Step 5: Remove lid and simmer for a further 1 hour and then add mushrooms and season with salt and pepper.

Step 6: Simmer, uncovered, stirring occasionally for 30 minutes or until beef is very tender.

Step 7: Remove from heat stir in sour cream.

Step 8: Preheat oven to 200C/180C fan-forced.

Step 9: Meanwhile make Mash Topping - place potato in a large saucepan and cover with cold water and bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is very tender and then drain well and return potato to the pan and add sour cream and half of the butter and mash until smooth and combined and season with salt and pepper.

Step 10: Dollop beef mixture with mash topping and spread to cover filling.

Step 11: Dot with remaining butter and bake for 25 minutes or until top is golden and let stand for 10 minutes and then sprinkle with chives and serve with beans.

Step 12: NOTES - The sauce should be very thick at this stage. Once the mushrooms cook down they add liquid to the sauce.

Step 13: The beef mixture can be made to this point up to 2 days ahead. Reheat over medium heat, stirring occasionally, until simmering, then stir in sour cream.