INGREDIENTS
2 tbs extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
3 celery stalks, finely chopped
4 garlic cloves, crushed
500g beef or lamb mince
100g tomato paste
1/4 tsp ground cloves
1/2 tsp ground cinnamon
2 tsp dried thyme
400g can chopped tomatoes
1 tbs Worcestershire sauce
1 cup (120g) frozen peas
Steamed green beans, to serve
SWEET POTATO MASH
1kg sweet potato, peeled, cut into 3cm pieces
30g hot melted unsalted butter
140g cheddar, coarsely grated
METHOD
Preheat oven to 200°C. Heat oil in a large non-stick frypan over medium heat. Add onion, carrot, celery, garlic, and a pinch of salt flakes. Cook, stirring, for 5-6 minutes until softened. Add lamb mince and cook, breaking up with a wooden spoon, for 6-8 minutes or until browned all over. Add tomato paste, spices, and thyme and cook for 3-4 minutes until caramelised. Add chopped tomatoes, Worcestershire sauce and 200ml water and simmer for 15 minutes until thickened and reduced. Stir through the peas and season to taste. Meanwhile, place sweet potato in a microwave safe bowl and cover. Microwave on high for 10-12 minutes until very tender. Mash or pass through a ricer, then mix in the hot butter, half the cheddar and season to taste. Spoon lamb mixture into a 1.5L-capacity oven-proof dish and top with mash Scatter over remaining 70g cheddar. Place on a tray and bake for 25-30 minutes until golden and bubbling. Serve with steamed beans.
