Ingredients 500 g lamb mince
250 tomato chutney
1 400 g can of diced tomatoes
250 ml chicken stock
1 large brown onion diced
1 kg sweet potato
200 g grated tasty cheese
Salt and pepper to taste
2 tablespoons olive oil
125 ml milk
30 g butter
Preheat the oven to 200 degrees Celsius.
In a large saucepan bring water to the boil.
Peel and cut sweet potato into small chunks and add to the boiling water and cook until soft.
Meanwhile add olive oil to another pan and heat on high. Add in the onions when the pan is hot and sauté for 2-3 minutes until soft.
Next add in the lamb mince breaking up any lumps with a wooden spoon. Cook for 5 minutes.
Then add the stock, diced tomatoes and tomato chutney, salt and pepper to the mince and mix well.
Turn the heat to low and simmer for 20-30 minutes or until the liquid has evaporated.
Check the sweet potato and once it is soft strain and add to a bowl with the milk, butter and a little salt and pepper. Mash until smooth and set aside.
Cooking the lamb mince, the liquid still needs to evaporate. Sweet potato cooking and mashed.
When the liquid has evaporated from the mince mixture pour mince into a large pie or casserole dish.
Spoon the sweet potato mash over the mince mixture.
Top the mince with sweet potato
Lastly top with cheese.
Bake in the oven for 30 minutes or until the cheese is golden.
Remove from the oven and allow to cool for 10 minutes before serving.
Notes If like me your mince is cooked and the liquid hasn't fully evaporated, some liquid may ooze out the top on to the mash.