An easy-bake cottage pie of winter vegetables and minced beef.
Incredients: 1 tablespoon olive oil / 500g 5-star mince beef / 400g can diced tomatoes /1 teaspoon Italian dried herbs / 1 cup beef stock /1 1/2 kg sweet potatoes / 2 tablespoon milk / 1 cup frozen peas / 1 onion, finely chopped / 1 red capsicum, chopped
Add diced tomatoes, herbs and stock and bring to the boil. Reduce the heat and simmer pie filling for 10 mins. Preheat the oven to 200C or 180C fan-forced.
Step 2Heat the oil in a large, deep frying pan and cook the onion and capsicum over medium heat for 5 mins. Add beef mince and cook for 5 mins until browned, breaking up any lumps with a wooden spoon as it cooks.
Step 3Meanwhile, peel the sweet potato and cut into 3cm pieces. Boil or steam until tender; drain well. Mash until smooth and stir in the milk. Stir the peas into the mince mixture and transfer to an 8-cup capacity ovenproof dish. Spoon the mash over the top of the filling and bake for 20 mins.