Sweet Potato Cottage Pie // Sweet Potato Shepherds Pie

Heat a drizzle of oil in a large frying pan on medium high heat and add the mince. Season with salt and pepper. Break it up with a wooden spoon and cook until browned, 4-5 mins. Add the mushrooms and cook until browned, 4-5 mins more, stirring occasionally. 

Meanwhile, add both types of potato to your pan of boiling water and simmer until tender, 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), season with salt and some pepper. Mash until smooth.

Once the mushrooms have browned, add the Worcester sauce to the pan and bubble away until evaporated, 1-2 mins. Add the tomato purée, chopped tomatoes, water (see ingredients for amount) and beef stock powder. Bring to the boil, then reduce the heat and simmer until thickened, 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 baking tray and drizzle over some oil. Season with salt and pepper. Once the shepherd's 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, 12-15 mins.

There's time to put your feet up whilst the pie is in the oven. Once it's bubbling and golden brown on top, serve the sweet potato shepherd's pie on plates with a portion of roasted broccoli on the side. Tuck in!