Sweet Potato Cottage Pie

Bring a large pot of water to the boil with a good pinch of salt and pre-heat your oven to 220 degrees. Put a large saucepan on medium heat with a glug of oil and add your onion. Cook for 4 mins until softened and then add your garlic and mushrooms. Cook for 3 mins then add the beef mince along with a pinch of salt and a good grind of pepper. Cook your beef in the pan for about 4-5 mins or until browned. Break it up with a spoon as it cooks.

Meanwhile, add your potatoes to the boiling water and cook for 15-20 mins. Tip: The potatoes are cooked when you can easily slip a knife through. Once they are cooked, drain them, put them back in the pot and add the butter and a splash of milk (if you have some), along with a pinch of salt and a good grind of pepper. Mash until smooth.

When your beef is browned, add the tomato purée, chopped tomatoes, Worcestershire sauce and the beef stock pot to the pan. Bring to the boil, then reduce to a simmer and cook for 15 mins to thicken up.

When your beef has been cooking for 15 mins, transfer it to an ovenproof dish, spread your mash on top, then grate over the cheese. Pop your dish in the oven on the top shelf for 15-20 mins.

You can now put your broccoli onto a baking tray, sprinkle over a pinch of salt and a good grind of pepper along with a drizzle of oil. When your cottage pie has been in your oven for 5 mins, put your broccoli in as well for 10-15 mins.