Cottage Pie is hard to beat when you’re craving comfort food, try this sweet potato topping which is packed full of nutrients and vitamins.

Serves 4

500g lean 5% mince beef

Low – calories cooking spray

1 large onion, chopped

1tsp lazy garlic

1 large celery stick, chopped

1 large carrot, finely chopped

250g mushrooms, chopped

3tbs tomato puree

200ml passata

1tsp dried mixed herbs

1 beef stock cube

2tbs Worcestershire sauce

Salt and pepper

100ml semi – skimmed milk

650g sweet potatoes, cut into chunks

75ml semi – skimmed milk

Method

Preheat the oven to 200c, gas 6, 400f

Spray a large, lidded pan with low – calorie cooking spray, add the mince and cook for 10 minutes until browned, add the onion, garlic, celery and carrot, and mushrooms, stir and cook for another 10 minutes.

Add the tomato puree, passata, mixed herbs, stock cube, Worcestershire sauce and salt and pepper. Put the lid on and cook gently for 30 minutes.

Meanwhile, cook the sweet potato in a pan of boiling water for 15 – 20 minutes or until tender, drain and mash with salt and pepper, add the 75ml of milk and stir to combine.

Add the 100ml of milk to the mince, stir to combine and tip into a deep oven – proof dish, top with the sweet potato mash, place in the oven on a baking tray and cook for 45 minutes until the top is brown and bubbling.

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