Cottage pie with sweet potato topping

10 SmartPoints

Serves 4

l Calorie-controlled cooking spray l 1 onion, sliced l 2 garlic cloves, crushed l 2 carrots, peeled and diced l 2 celery sticks, chopped l 2 sprigs fresh thyme, leaves picked

l 500g 5% fat beef mince

l 230g tin chopped tomatoes

l 1 tbsp Worcestershire sauce

l 550ml hot beef stock, made with 1 cube

l 800g sweet potatoes, peeled and roughly chopped l 2 tbsp skimmed milk l 150g frozen peas MIST a large pan with the cooking spray and fry the onion over medium heat for 5-6 minutes. Add the garlic and cook for another minute. Add the carrots and celery, then season and cook for 5-6 minutes. Add the thyme and the beef mince, using a wooden spoon to break it up. Cook for 5-6 minutes until the mince has browned all over. Add the tomatoes, Worcestershire sauce and stock. Bring to the boil and simmer for 20 minutes until the sauce has reduced. Preheat the oven to 200c, fan 180c, gas mark 6. Boil the sweet potatoes for 15 minutes. Drain, mash with the milk, then season. Stir the peas through the mince, then spoon into 4 individual pie dishes. Top with the mash and bake for 20-25 minutes until the topping has browned.