Sweet Potato Cottage Pie

DIRECTIONS

• 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.