Ingredients: Serves 6-8

• 2 tsp vegetable oil
• 1 large onion, chopped
• 250g cup mushrooms, chopped
• 100g peas
• 2 garlic cloves, crushed
• 1 x 500g lamb mince or beef mince 
• 2 medium carrots, grated coarsely or chopped into small cubes
• 2 celery stalks, finely chopped
• 1 tbsp cornflour
• 2 tbsp tomato purée
• 4 sprigs thyme, leaves only
• 1 tbsp Worcestershire sauce 
• 900g (roughly) of sweet potato, peeled and chopped
• Parmesan for the top
• 50ml milk – use dairy-free alternative if required (coconut or soya milk)

Method:

1. Heat the oil in a large, deep pan, over a medium heat.
2. Add the onion and fry for about 10 minutes, until soft.
3. Add the mushrooms and garlic and fry for another 5 minutes before adding the mince, carrot and celery. 
4. Cook for 10 minutes until the vegetables are tender and the mince has browned.
5. Add the cornflour, tomato purée, thyme leaves, Worcestershire sauce and combine.
6. Then add 300ml water and simmer for 10 minutes with a lid – add a splash more water if you need to. 
7. Heat the oven to 220°C, fan 200°C, gas 7 then bring a large pan of water to the boil and cook the sweet potato chunks until soft (10-15 mins)
8. Drain and leave them to steam dry for a minute, then mash well with the milk to make a smooth mash – season.
9. Stir the peas (frozen is fine) through the cooked mince mixture then add it all to an ovenproof dish.
10. Spoon the cooked mince mixture into an ovenproof dish, then spread the sweet potato mash over the top – use a fork to create lines so they crisp up.
11. Top with parmesan cheese / mozzarella / cheddar then bake for 20-30 minus until golden.