-
1
Pre-heat the oven to 140C or 275 degrees F.
-
2
Place the onion, swede and carrots into the bowl of a food processor.
-
3
Then add the cinnamon, herbs and flour and whiz everything until it is all finely chopped but stop before it turns into a puree.
-
4
Place it all in a casserole dish, add the beef and season generously with salt and pepper.
-
5
Next mix the tomato puree and stock together in a jug, stir this into the casserole and give it a good mix.
-
6
Place the casserole over a gentle heat and bring it up to simmering point.
-
7
Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours.
-
8
About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan.
-
9
Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they are tender when pierced with a skewer.
-
10
Drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy.
-
11
At this point remove the casserole from the oven and increase the temperature to 200C or 400F.
-
12
Cover the meat mixture evenly with the mashed potato.
-
13
Now slice the leek lengthways into four and chop each length into 1/4 inch slices.
-
14
Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface.
-
15
Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan.
-
16
Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty.
