Beef Cottage Pie with Cheesy Sweet Potato Mash

Instructions

1. Make sweet potato mash: Peel the sweet potatoes, then cut into 2cm chunks. Put in a small saucepan of salted water. Bring to the boil, then reduce the heat to medium and cook for 12 mins or until tender. Drain, then return to the pan. Add 20g butter, season with salt and pepper and mash until smooth.
2. Prep ingredients: Meanwhile, finely chop the onion and celery. Peel the carrot, then cut into 1cm chunks. Crush or finely chop 1 garlic clove. Coarsely grate the cheese.
3. 3. Brown beef: Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, celery, carrot and garlic, stirring occasionally, for 3-5 mins until softened. Increase the heat to high. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add 2 tsp plain flour and stir to combine.
4. Simmer beef: Preheat the grill to high. Add 2 tbs barbecue sauce and 250ml (1 cup) boiling water to the beef mixture. Crumble in 1 stock cube* and stir to combine. Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally, for 6-8 mins until thickened. Taste, then season with salt and pepper. Remove the pan from the heat.
5. Serve up: Spoon the beef mixture into a 1L (4 cup) baking dish. Top with the sweet potato mash. Scatter over the cheese and grill for 3-5 mins until golden. Divide the cottage pie among plates and enjoy!
6. Make it yours: Serve up a crisp green salad or steamed buttery green beans on the side.