Sweet potato Shepherd’s pie

1. Preheat oven to 180°C. Place sweet potato on a lined baking tray. Bake for 45-55 minutes or until tender.
2. Meanwhile, heat one tablespoon oil in a large frying pan over medium heat. Cook onion, carrot and celery for 3-4 minutes or until softened. Add garlic and rosemary and cook for a further minute or until fragrant. Season with a pinch of salt.
3. Increase heat to medium-high. Add mince and cook for 3-4 minutes or until browned. Pour in beef stock and tomato passata and bring to the boil. Reduce heat to medium-low and simmer for 5 minutes or until slightly thickened and reduced. Stir through peas and Worcestershire sauce.
4. Once the sweet potatoes are cool enough to handle, cut in half lengthways and scoop out the flesh. Discard the skins. In a large bowl, mash sweet potato flesh with milk and remaining 2 tablespoons olive oil until smooth.
5. Transfer mince mixture to a 6-cup capacity baking dish. Top with sweet potato mixture and sprinkle over paprika. Bake for 25-30 minutes or until bubbling and golden.

Cooking Tip: Many recipes start by sweating onion, carrot and celery for good reason! This humble trio helps build great base flavour, so don’t speed through this step. Cook these ingredients low and slow so they have time to shine.

Nutrition Tip: Sweet potato boasts a higher fibre content and lower glycaemic index than white potatoes. These characteristics keep you fuller for longer, stabilise blood sugars and result in sustained energy levels.