This is a lovely twist on a cottage pie with warm spices and flavours. The sweet potato topping makes a delicious contrast to the slightly spicy Keema underneath.

Serves 4.

Cooking spray

½ tsp ground turmeric

1 medium onion, finely chopped

2 tsp garam masala

½ tsp cumin seeds

2 garlic cloves, crushed

2 tsp Lazy ginger

½ Lazy chilli flakes

500g low fat beef mince

350g tinned chopped tomatoes

300g frozen peas, defrosted

6½ tbsp (25g) coriander, chopped

For the topping
1kg sweet potatoes potatoes, peeled and cut into chunks
1 tsp ground turmeric

Method.

Preheat the oven to 180°C.

Spray a large pan with cooking spray and add the onion and sauté for 10 minutes, until it starts to brown.

Add the turmeric, garam masala and cumin and toast for two minutes, then add the garlic, ginger and chilli, and sauté for five minutes, until soft and lightly browned.

Add the beef and cook until browned and any liquid has evaporated.

Add the tomatoes and cook for 15 minutes and then add the peas and coriander and season to taste.

Transfer to an ovenproof dish and leave to cool.

Meanwhile, boil the sweet potatoes in salted water for 10-15 minutes, until soft in the centre, then drain thoroughly. Mash until smooth then add the turmeric.

Spread the mashed potato over the Keema mixture, and ruffle the surface with the back of a spoon to add texture.

Bake for 30-45 minutes, or until the Keema is bubbling and the top is crisp and golden.

Serve with extra vegetables.