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1
Peel and chop the onion and carrot finely. Heat the oil & add the onion and cook until the onion is clear.
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2
Add salt, pepper and mustard seeds
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3
When the mince is thoroughly browned stir through the tomato, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine.
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4
Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt to taste.
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5
Set aside for the flavors to settle while you prepare the sweet potato. Pre-heat your oven to 180 degrees Celsius.
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6
Peel the potatoes, chop into quarters and place in a pot with cold water just covering the potatoes. Add a little salt to the water and bring to the boil.
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7
Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate.
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8
Mash the potatoes with milk, add salt to taste.
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9
Place the mince in an oven-save dish. Then spoon mashed sweet potato over the mince. Sprinkle with a little grated parmesan cheese on top and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.
