Sweet Potato Cottage Pie

1. 1

   Peel and chop the onion and carrot finely. Heat the oil & add the onion and cook until the onion is clear.

2. 2

   Add salt, pepper and mustard seeds

3. 3

   When the mince is thoroughly browned stir through the tomato, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine.

4. 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.

5. 5

   Set aside for the flavors to settle while you prepare the sweet potato. Pre-heat your oven to 180 degrees Celsius.

6. 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.

7. 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.

8. 8

   Mash the potatoes with milk, add salt to taste.

9. 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.

* Per serving · 4 servings · Values may vary.