1 small jar rose harissa, available from all supermarkets
200g Ready Roasted Red Peppers
2 large sweet potatoes
1 large white onion
½ bunch of thyme
3 cloves of garlic
½ bunch of parsley
2 pints beef stock
Frying Pan or Wok
Preheat the oven to 180ºC (fan), 200ºC (conventional), or gas mark 6. Dust the beef in flour and seal in a hot pan until browned on all sides.
Place the beef in the sauce pan, season with salt and pepper and mix with harissa paste. Add the garlic, thyme and beef stock, cover with a lid and place on a gentle simmer for about 1 1⁄2 hours or until the meat breaks apart nicely.
Meanwhile, finely chop your onion and sweat off in oil and butter on a low heat until cooked (approx. 5-6 mins).
When the beef is tender, remove from the pan and place in a mixing bowl. Remove the thyme from the stock and reduce the stock by 3/4.
Dice the sweet potato into 1cm chunks and gently boil until just cooked.
Add the onions and garlic, sliced red pepper, sweet potato, chopped parsley, and reduced stock to the beef. Stir together and adjust seasoning.
Place mix into a pie dish, cover with Jus-Rol puff pastry sheet and glaze with an egg before baking in a preheated oven for 30-35 mins.