Sweet Potato Cottage Pie Q3

Heat a splash of oil in a frying pan on medium heat. Add the onion and cook until soft, 4 mins. Add the mushrooms. Cook for 3 mins more. Next add the beef mince. Season with a pinch of salt and pepper. Break it up with a wooden spoon and cook until browned, 4-5 mins.

Meanwhile, add both types of potato to your pan of 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 the pan. Add a large knob of butter and a splash of milk too (if you have some), along with a pinch of salt and some pepper. Mash until smooth.

When the beef has browned, add the Worcester sauce (see ingredients for amount) and bubble away for a minute or two. Add the tomato purée, chopped tomatoes and beef stock pot. Bring to the boil, then reduce the heat and simmer until thickened, about 15-20 mins. Transfer to an ovenproof dish, spread the mash on top and grate over the cheddar cheese. Pop on the top shelf of your oven and bake until golden, 15-20 mins.

Put the broccoli on a lined baking tray and drizzle over some oil. Season with salt and pepper. Once the cottage pie has been in your oven for 5 mins, put the broccoli on the middle shelf of your oven and roast until the edges are crispy and slightly charred, 10-15 mins.