Sweet Potato Cottage Pie - cooking recipe

Ingredients

3 small potatoes, peeled, chopped (300g)
360 g sweet potatoes, peeled, chopped
2 teaspoons olive oil
1 brown onion, chopped
400 g lean ground beef
2 tablespoons tomato paste
2 tablespoons gravy, powder
1 carrot, grated
1 zucchini, grated
1 cup frozen peas
2 tablespoons skim milk

Preparation

Preheat the oven to 180c.
Cook the potato & sweet potato in a large saucepan of boiling water for 15 mins or until tender.
Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat.
Add the onion.
Cook, stirring, for 5 mins or until softened.
Add the beef.
Cook for 5 mins, breaking up lumps with a wooden spoon.
Add the tomato pasted and gravy powder.
Stir to combine.
Gradually add 2/3 cup of water, stirring continuously.
Add the carrot and zucchini.
Bring to the boil and reduce the heat to low.
Cover.
Simmer for 10 mins, stirring occasionally.
Stir in the peas.
Drain the potato & sweet potato.
Add the milk and mash.
Season with salt and freshly ground black pepper.
Mash until smooth.
Transfer the mince mixture to a 1/5L (6-cup) capacity oven proof dish.
Dollop the mash over the top and spread to cover.
Rough up the surface with a fork.
Bake for 25 mins or until slightly browned.
Serve.