500g minced beef or Quorn mince
2 tbsp olive oil
1 white onion, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
1 punnet chestnut mushrooms, finely chopped
1 tsp dried rosemary
1 tin kidney beans,drained and rinsed
Salt and freshly ground black pepper
4 large sweet potatoes, peeled and chopped into 1 inch pieces
Preheat the oven to 180 degrees/Gas 4.
In a large saucepan, over a medium heat, add the oil, onions, celery and carrots and cook until tender (4-5 mins).
Add the mince and cook for 4-5 minutes, until browning.
Add the chopped mushrooms, kidney beans and rosemary and cook for another 3-4 minutes.
Season with salt and pepper.
Meanwhile, boil the sweet potato then drain and mash with a small knob of butter.
In an ovenproof dish, add the mince mixture and spread evenly across the bottom of the dish.
Then cover with a layer of the sweet potato mash and make lines across the top with the prongs of a fork.
Bake in the oven for 15-20 minutes, or until the sweet potato is starting to brown.
Serve with a side of boiled green vegetables such as sugar snaps, mange tout or broccoli.