Sweet Potato-Topped Cottage Pie

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle, then peel the sweet potatoes and cut them into small bite-sized pieces

Add the chopped sweet potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10 min or until fork-tender

Once done, drain and return to the pot to steam dry

Meanwhile, reboil a kettle

Peel and finely chop the red onion[s]

Peel, top, tail and dice the carrot[s] 

Chop the chestnut mushrooms finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and carrot and cook for 3-4 min or until beginning to soften

Add the chopped mushrooms and ground cumin and cook for 1 min further

Add the beef mince and cook for a further 3-4 min until browned, breaking it up with a wooden spoon as you go

Once browned, add 1 tsp [2 tsp] flour and cook for 1 min, stirring until combined

Add the beef stock cube[s], tomato paste, 250ml [500ml] boiled water and shredded kale and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 8-10 min or until thickened – this is your beef mixture

Meanwhile, grate the cheddar cheese

Return the drained sweet potatoes to a low heat with a large knob of butter and a pinch of salt and pepper

Mash until smooth

Once the beef mixture has thickened, transfer it to an oven-proof dish

Top the beef mixture with the sweet potato mash and grated cheese

Put the dish in the oven for 15 min or until bubbling and golden – this is your cottage pie