Step 1

Heat the oil in a large frying pan over medium-high heat. Add the beef and cook for 2-3 minutes each side or until browned. Transfer to a large stockpot.

Step 2

Add the bacon and mushroom to the frying pan. Cook, stirring, for 4-5 minutes or until golden. Transfer to the stockpot. Add the capsicum to the frying pan. Cook, stirring, for 2-3 minutes or until the capsicum softens slightly. Transfer to a heatproof bowl.

Step 3

Place the beef mixture over medium heat. Add the tomato and water. Bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is tender. Stir in the capsicum and tomato paste. Simmer, uncovered, for 30 minutes or until the sauce thickens slightly. Use tongs to transfer the beef to a chopping board. Finely shred. Remove and discard any excess fat. Return the beef to the stockpot. Stir until well combined. Season with salt and pepper.

Step 4

Meanwhile, to make the cheese cornbread, preheat oven to 180°C. Brush a 10 x 20cm (base measurement) loaf pan with melted butter to grease. Combine the polenta, sugar, flour, cheddar and salt in a large bowl. Stir in the buttermilk, butter and egg. Pour into the pan and smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.

Step 5

Cook gnocchi following packet directions or until tender. Drain. Add the gnocchi and shallot to the hotpot, and stir to combine. Combine the parsley and lemon rind in a bowl.

Step 6

Top the hotpot with the sour cream and parsley mixture. Serve with toasted cornbread.