Autumn Shepherd’s Pie

Preheat your oven to 180°C/Gas mark 4.
Cook sweet potato in a pot of boiling water until tender – about 5 minutes and drain well – place on paper towels to fully dry.
On the stove, over medium heat, use a large frying pan to fry the onion using the olive oil. Sweat down until soft.
Next add in the garlic and continue to fry for 4-5 minutes.
Follow this by adding in the mince of choice. Cook through until all mince has browned / been thoroughly cooked and then add in the tomato puree and a small amount of water. Stir through and leave to cook.
With your sweet potato, either peel off the skin or leave it on and proceed to mash with a fork – you can add a small amount of milk if necessary. Add a pinch of salt and pepper.
Take the pie mix and place it in a large oven proof dish.
Using the pan that you cooked the pie mix in, quickly fry off the mushrooms until starting to brown/ go crisp. Once cooked add to the pie mix in the oven proof dish and mix through.
Boil around 250ml of water and prepare the stock cube. Once ready, add this to the pie mix in the oven proof dish and mix through. At this stage, aim to spread the pie mix out evenly across the dish.
Cover the pie mix with the sweet potato mash, spreading evenly across.
Sprinkle the grated cheese evenly across the pie and add to the oven. Cook until golden brown; this should take around 35–45 minutes.