Sweet potato cottage pie with vegetarian mince

20 mins to prepare and 1 hr 10 mins to cook

• 1 medium onion, finely chopped

• Spray oil - olive or rapeseed

• 2 medium carrots, chopped

• 500g flavoured textured vegetable protein or quorn mince

• 227g chopped tomatoes

• 50ml vegetable stock

• 840g can reduced sugar baked beans

• salt

• freshly ground black pepper

• 500g sweet potatoes, washed

• 500g potatoes, washed

• 30ml skimmed milk

Method

1. Preheat the oven to 190°C. Fry the onion and carrot in spray and cook over a medium/high heat for 5 minutes until soft. Add the mince and cook for 3-4 minutes to brown.

2. Prick the potatoes with a fork, wrap each potato in foil and bake for 40 minutes, or until tender.

3. Add the canned tomatoes and water or stock to the casserole, season, cover and simmer for 30 minutes. Meanwhile, make the mash. When the potatoes are tender, remove the foil and allow to cool for 5-10 minutes or until they are cool enough to handle. Cut in half and scoop the potato into a large saucepan. Add the milk to make a smooth mash, season to taste.

4. Add the baked beans to the casserole and mix well. Spoon the meat mixture into an ovenproof dish, top with the mash and bake for 30 minutes until golden brown.