- Preheat the oven to 190ºC/375ºC/gas mark 5.
- First, place the sweet potatoes into a large saucepan of water and bring to the boil.
- Reduce the heat and simmer for about 20 minutes until the potatoes are softened. Strain into a large colander and return them to the saucepan with the butter and milk. Season with salt and black pepper. Mash the potatoes until completely smooth.
- While the potatoes are cooking, make the pie filling. Heat the olive oil in a frying pan. Add the onions, celery, carrots, garlic and thyme and saute for 3–4 minutes until the onion is just beginning to soften but has not yet coloured.
- Stir the meat into the pan and cook for 5–6 minutes until browned, breaking up any lumps with the back of a wooden spoon. Stir in the tomato puree and the red wine or stock and cook gently for another 8-12 minutes until completely tender. Add in the Worcestershire sauce, if using.
- Place the beef in an ovenproof casserole dish. Pipe or spoon the mashed potato on the top of the meat mixture.
- Bake for 20–25 minutes until the filling is bubbling hot and the topping is golden brown.
- Serve immediately with some crisp green vegetables.
When speaking about this version of a traditional cottage pie on “The Last Word” (Matt Cooper, Newstalk June 9th) Tyrone’s Sean Kavanagh slagged Bernard on the “yuppy spuds” part of the dish. Take a picture of your attempt and share using #SVwinningtaste or enter online to be in with a chance of winning great prizes!