Two words: comfort food. Try pairing the deep warmth of this pie with the dark plum, cigar box and chocolate notes of a Wither Hills Merlot, made of grapes from an exceptional Hawke's Bay region.
Cut beef into bite-sized cubes. In a bowl combine the flour, celery and mustard powder, and toss beef cubes through to coat. Heat a good splash of olive oil in a heavy frying pan and add beef to the pan (don’t overcrowd; cook in two batches if necessary). Fry beef for a minute or two on each side to brown and seal.
Transfer browned beef into a small casserole dish with lid. Heat oven to 160C. Add a little extra oil to the pan, scrap up any bits from browning the beef and add onion. Fry until translucent. Add red wine and cook until the liquid has evaporated. Add beef stock and a good grind of black pepper. Sift over 1 Tbsp flour and stir in vigorously with a wooden spoon to make sure it doesn’t clump. then pour the contents of the pan into the casserole dish and stir into the beef.
Place dish in oven and cook for 2 ½ hours. Remove and let cool (you can cook the beef casserole the previous day and store in fridge until ready to make pies).
Meanwhile prepare kumara. Put in a pot with lid, cover with cold water, bring water to boil and boil for 15-20 min until kumara is tender. Drain well, return to pot and mash with butter and milk until smooth, seasoning to taste with salt and pepper.
Heat oven to 180. Using individual-sized ceramic dishes or one larger dish, spoon beef into the dish to just below the rim. Crumble over blue cheese – about 40g per portion, and scatter over mozzarella – about 25g per portion. Spoon mashed kumara over the top. Dot small pieces of butter over the top of mash. Place dishe(s) in oven and bake for 20 min until hot and topping is starting to brown. Top with parsley and serve immediately.