Sweet Potato Cottage Pie

Heat a glug of oil in a large frying pan on medium-high heat. Add the beef mince and cook, breaking up with a spatula until brown, 5 mins. Add the mushrooms and season with salt and black pepper. Cook for 5 mins more. Add the tomato purée along with the diced tomatoes, Worcestershire sauce, beef stock pot and water (amount specified in the ingredient list). Simmer the beef mixture until thick, stirring occasionally, 15-20 mins.

Meanwhile, add both types of potato to the boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and return to your pan. Add the butter and a splash of milk (if you have some), along with a pinch of salt and a good grind of black pepper. Mash with a potato masher until smooth.

While everything cooks, grate the cheddar cheese. Once the beef mixture has thickened, transfer it to an ovenproof dish. Dollop the mash on top and spread it out in an even layer. Sprinkle over the cheese, then pop your dish on the top shelf of your oven and bake until golden, 12-15 mins.

Spread the broccoli out on a lined baking tray and drizzle over some oil. Season with salt and black pepper. Put the broccoli on the middle shelf of your oven and roastuntil the edges are crispy and slightly charred, 10-15 mins.