Step 1 Spray a large saucepan with oil and place over medium-high heat. Cook beef, in batches, until browned all over. Transfer to a bowl.
Step 2 Reheat same pan over medium-high heat. Add eschalots and garlic and cook, stirring, for 5 minutes or until eschalots are golden. Return beef and juices to pan and add flour. Cook, stirring, for 1 minute. Add capsicum, tomato paste, stock and 1 cup water. Bring to the boil, reduce heat to low and simmer, covered, for 1 hour. Add pumpkin and simmer, uncovered, for 20–30 minutes, or until beef is tender and sauce has thickened.
Step 3 Meanwhile, place celeriac and potato into a large saucepan. Cover with cold water and bring to the boil. Reduce heat to medium-high. Boil, uncovered, for 20 minutes, or until tender. Drain and transfer into a bowl. Mash celeriac mixture, stir in milk and season with pepper.
Step 4 Preheat oven to 180°C. Spoon beef mixture into four 1 1/4 cup-capacity ovenproof bowls. Spoon over celeriac topping. Sprinkle cheese over top. Bake for 20 minutes, or until cheese is golden brown. Stand 5 minutes, then serve with vegies.