Sweet Potato Cottage Pie


500g lean beef mince
1 large sweet potato
1 cup frozen garden peas
2 carrots
1 chopped brown onion
1 Tbsp. Olive Oil
2 cloves garlic
1 beef stock cube
1/2 cup thick beef gravy
Salt & Pepper to taste


Pop the oven on to preheat 180 degrees C and bring a pot of water to the boil.
Peel the sweet potato and dice into medium sized chunks.
Add the sweet potato to the pot of water and boil for 10-12 minutes or until cooked through.
Slice and dice the carrots so that they are nicer and small like the frozen peas.
Heat the olive oil in a pan and add the garlic and onion once hot.
Fry the onion and garlic for about 3 minutes or until brown and then throw in the mince.
When the mince has browned, crumble the beef stock cube through the mince mix and stir through.
Add the gravy a small bit at a time to ensure the mixture stays thick and coats the mince all over.
Add the carrots and peas and stir through until the mix is coated evenly.
Add salt and pepper to taste.
Reduce the heat and leave to cook slowly.
Meanwhile, remove the sweet potato from the hob and strain. Once all the excess moisture has been drained, mash the sweet potato pieces to make a soft mash potato mix.
Using a deep oven dish, scoop the mince mix from the pan into the dish and spread out evenly.
Layer the sweet potato mash thickly and evenly over the mince and smooth out using a fork.
Pop the dish on the middle shelf of the oven and leave to set for about 30-40 minutes or until the mash begins to brown and crisp.
Serve with a light salad or some steamed greens.

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