500g extra lean beef mince
250g frozen mixed peas, carrots and sweetcorn
2 tablespoons flour
1 large onion, red or white
1 tablespoon olive oil
1 cup (250ml) beef stock
2 sweet potatoes, washed and chopped, skins on
Add the sweet potato to a large saucepan and fill with water. Bring to the boil and then simmer until soft. Mash and season with salt and pepper, set aside.
In a large frying pan, add the olive oil and onion, cook on medium until soft then add the minced beef. Turn the heat up and brown the meat. Reduce the heat to medium.
Next add the flour and stir until all is combined and the mixture is stodgy, next add the frozen vegetables and the beef stock.
Mix well and cook for 2 minutes until you see the mixture thicken. Turn off the heat and leave to cool.
Divide the meat mixture between 4 oven proof bowls, then add the mashed sweet potato on top.
If you want to , you could add some partisan cheese.
Bake on 180°C for 30 minutes until cooked through and the sweet potato has browned.
Change it up and use cauliflower mash instead or a mixture of sweet potato and cauliflower, change the meat too, Turkey or lamb are good too, just change the stock accordingly.