Ingredients: Serves 6-8
- 2 tsp vegetable oil
- 1 large onion, chopped
- 250g cup mushrooms, chopped
- 100g peas
- 2 garlic cloves, crushed
- 1 x 500g lamb mince or beef mince
- 2 medium carrots, grated coarsely or chopped into small cubes
- 2 celery stalks, finely chopped
- 1 tbsp cornflour
- 2 tbsp tomato purée
- 4 sprigs thyme, leaves only
- 1 tbsp Worcestershire sauce
- 900g (roughly) of sweet potato, peeled and chopped
- Parmesan for the top
- 50ml milk – use dairy-free alternative if required (coconut or soya milk)
Method:
- Heat the oil in a large, deep pan, over a medium heat.
- Add the onion and fry for about 10 minutes, until soft.
- Add the mushrooms and garlic and fry for another 5 minutes before adding the mince, carrot and celery.
- Cook for 10 minutes until the vegetables are tender and the mince has browned.
- Add the cornflour, tomato purée, thyme leaves, Worcestershire sauce and combine.
- Then add 300ml water and simmer for 10 minutes with a lid – add a splash more water if you need to.
- Heat the oven to 220°C, fan 200°C, gas 7 then bring a large pan of water to the boil and cook the sweet potato chunks until soft (10-15 mins)
- Drain and leave them to steam dry for a minute, then mash well with the milk to make a smooth mash – season.
- Stir the peas (frozen is fine) through the cooked mince mixture then add it all to an ovenproof dish.
- Spoon the cooked mince mixture into an ovenproof dish, then spread the sweet potato mash over the top – use a fork to create lines so they crisp up.
- Top with parmesan cheese / mozzarella / cheddar then bake for 20-30 minus until golden.
