2 teaspoons olive oil
1 onion, diced
2 cloves of garlic, minced
500g turkey mince
2 chicken stock cubes
1 tablespoon cornflour
˝ cup hot water
400g canned diced tomatoes
200g canned or frozen corn kernels
800g sweet potato
40g butter (not marg)
100g grated cheese
Heat oil in a non-stick frying pan then gently fry onion until soft.
Add turkey mince and garlic, sauté until mince is browned.
Dissolve stock cubes and cornflour in the hot water then add to the pan along with the tomatoes, corn and champignons. Stir well to combine.
Bring pan to the boil then reduce heat and simmer for 15 minutes.
Pre-heat the oven to 180 C.
While meat mixture is simmering, dice the sweet potatoes and cook in a pot of boiling water. When soft, (about 10 - 15 minutes) drain the water and coarsely mash with a masher. Add the butter then mash until smooth and creamy.
Remove the pan from the stove and spoon the meat and vegetable filling into an oven proof dish. Spread the mashed sweet potato on top of the filling then cover with grated cheese. Bake in the oven until cheese is melted and golden brown (roughly 30 minutes).