Sweet potato-topped cottage pie

The sweet potato mash, enriched with butter and flecked with rosemary, gives the pie a delicious twist, particularly where the savoury beef bubbles up around the edges of the topping and forms little rivulets of caramelised goodness and the vegie-packed beef filling has a lovely depth of flavour from tamari and veal stock.

We give the beef a quick high sear to brown it, then cook it gently with cauliflower, carrots, onion and garlic in a mix of crushed tomatoes and homemade veal stock. When tender we add a sprinkle of cinnamon and a dash of tamari (wheat-free soy). Delicious.

To make the topping, we steam peeled sweet potatoes and puree them with chopped rosemary and butter.

To assemble, we simply pile the filling into oven-ready trays, pipe on the topping and freeze, ready for you to bake at home.

Beef mince, sweet potato, butter, rosemary, cinnamon, olive oil, onion, celery, carrots, cauliflower, garlic, tomatoes, tomato paste, veal stock (veal bones, celery, onion, carrots, garlic, peppercorns, parsley), salt, pepper, tamari.

Serve with a big green salad or steamed, buttered beans or broccoli.