Cottage Pie Sweet Potato Mash

Directions

• Defrost shortcrust pastry. In a saucepan, heat 1 tablespoon of oil and fry the mince until brown. Then place it in a bowl and set aside.
• Add together the remaining oil and vegetables (except for the frozen peas) into the pan and cook on a low heat until smooth, about 15 minutes.
• Add the garlic, flour, and tomato paste. Then, increase the heat to medium and cook for a few minutes. Return the beef to the pan.
• Pour in the wine (if using) and boil to reduce slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins.
• By this time the gravy should have thickened – if it’s still too liquidy then turn the heat up a little.Then pop in the frozen peas and stir to combine.
• Season well, discard the bay leaves and thyme sprigs.
• Allow the mixture to cool.
• Preheat the oven to 200 degrees.
• Lightly spray your ramekins with cooking oil. Lay the pastry over each ramekin and gently press into the bottom and sides. Cut off the extra pastry.
• Pop the ramekins or casserole dish into the oven for 10-15 minutes or until lightly golden. Take the pastry cases out of the oven and set aside.
• Cover the sweet potato with water and boil until tender in a medium saucepan. Drain and mash with extra butter and season with salt and pepper.
• Spoon meat into the ramekins and pipe or spoon on the mash to cover.
• Sprinkle on the grated cheese and cook for 25-30 mins, or until the topping is golden.
• Serve and Enjoy!