Sweet potato pies

Makes 4

800g sweet potatoes

1 tbsp butter

1 tbsp olive oil

1 garlic clove, peeled and chopped

1 onion, peeled and chopped 1 tbsp tomato puree 600g beef mince 4 carrots, peeled and sliced 2 courgettes, trimmed and diced 150ml white wine

200ml vegetable stock

1 bay leaf

2 tbsp chopped flat-leaf parsley sea salt and black pepper corn on the cobs, to serve

4 small ovenproof pie dishes

Preheat the oven to 180°C/160°C fan/gas mark 4. Chop the sweet potatoes into equal-sized small pieces, without peeling, and place in a large pan of cold water. Place the pan on the hob and bring to the boil. Simmer for 10-12 mins until the sweet potatoes are very soft. Drain and add the butter, then season with sea salt and black pepper. Mash thoroughly with a potato masher. Allow to cool.

In a large frying pan, heat the oil, then add the garlic and onion. Sauté for 7-8 mins until softened. Stir in the tomato puree, then add the mince. Cook, stirring, for 4-5 mins until the mince has browned. Add the carrots and courgettes, and cook for a further 2-3 mins until the carrots have softened slightly. Mix in the wine and cook for 1 min until reduced by half. Stir in the vegetable stock and bay leaf, and bring to the boil. Simmer for 5 mins, then season and mix in the parsley.

Divide the mince mixture between the 4 pie dishes, then top with the sweet potato mash, making sure the mash completely covers the top of the pies. Bake for 15-20 mins until the tops are golden. Allow to cool, then serve with boiled corn on the cobs.