Sweet potato cottage pie – serves 4 Ingredients: • 1kg sweet potatoes, peeled and chopped • 1 tbsp vegetable oil • 400g carrots, finely chopped (or a mix of carrot and swede) • 100g leeks, chopped • 250g beef mince • 1 tbsp gluten-free plain flour • 1 tbsp tomato purée • 400ml gluten-free vegetable stock • 1 tsp dried thyme • 1⁄2 tsp gravy browning (optional) • 400g can lentils, drained Method: 1) Cook the sweet potatoes in a large pan of boiling salted water for about 15 mins until soft and tender when pierced with the tip of a knife. Drain, then mash till smooth. Season to taste. 2) Heat the oil in a large frying pan over a medium heat and cook the carrots and leeks for 5 mins until starting to soften. Add the beef mince and continue to fry until the meat is browned. 3) Stir the flour in so it coats everything, then add the tomato purée, stock, thyme, gravy browning (if using) and lentils. Stir together to combine, then simmer for 15-20 mins, or until thickened to your liking. 4) Heat the oven to 200C/180C fan/gas 6. Spoon the beef mixture into an ovenproof baking dish, then spoon over the sweet potato mash and gently push to the edges of the dish so the filling is completely covered. Use the tines of a fork to create a wavy pattern in the mash if you like. Bake for 40 mins until the mash is golden and slightly crisp on top. Serve straightaway, or leave to cool completely, portion into sealed containers and chill or freeze. #GFCookSmart #budgetfriendlymeals #cottagepierecipe #comfortfood