Sweet and Smokey Cottage Pie

1. Heat an oven proof, heavy based pan to a medium heat on the hob. Spray the bottom with the cooking oil and add the onions. Cook until they begin to soften.

2. When the onions have begun to soften, turn the head to high and add the beef mince and chorizo. Cook until the mince has browned.

3. Add the garlic, cook for 1 minnute then add the tomato paste and add cook for one further minute.

4. Add the tomatoes, twice the amount of water as tomatoes and the stock cube, stir through and bring to the boil.

5. Once boiling, reduce the head to low/medium to suimmer and reduce.

6. Add the mushrooms, thyme, salt and pepper as needed and cook until a medium thickness sauce.

7. Whilst the sauce is cooking, boil a pan of salted water and add the carrots, cook for 7 minutes.

8. Now to the water add the sweet potato and cook for a further 12 minutes or until the sweet potato is soft.

9. Drain the sweet potato and carrot then return to the pan, mash with salt and pepper to season.

10. Preheat the oven to 240/220fan degrees.

11. Spoon the mashed sweet potato and carrot evenly on top of the meat sauce.

12. Using the back of a fork, run the spikes acros the top to create a raised uneven texture (this helps it crisp on top).

13. Place in the oven and cook for 25 minutes.

14. Serve with your choice of dark green vegetables (Brocolli, Kale, Black Cabbage to name a few).