Beef hotpot with gnocchi dumplings

Preheat the oven to 180°C/350°F/Gas Mark 4. Heat half the oil in a large flameproof casserole dish over a medium heat. Add the leeks, carrots and parsnips and cook for 5 minutes until softened.

Using a slotted spoon, remove the vegetables and set aside. Add the remaining oil and brown the beef all over for 5 minutes. Return the vegetables to the casserole with the stock, tomato purée, rosemary and bay leaf and bring to the boil. Stir, cover with a lid and put the casserole in the oven for 45 minutes.

Meanwhile, blend the lentils to a coarse paste or mash with a potato masher. Remove the rosemary from the casserole and stir in the lentils. Cover with a lid and cook in the oven for another 30 minutes, adding more stock or water if needed, or until the beef is tender. 4 Meanwhile, cook the gnocchi in a large saucepan of boiling water, following the packet instructions, then drain well.

Preheat the grill to medium–high. Spoon the gnocchi on top of the casserole, scatter the cheese over the top and place the casserole under the grill for 10 minutes, or until the cheese has melted. Leave to cool slightly, then serve with green vegetables.