Ingredients

1,5 - 2 kg (3 - 4 large) sweet potatoes, peeled and cubed125 g bacon, chopped (optional)750 g lean beef or lamb mince2 medium onions, chopped2 cloves of garlic, crushed3 medium carrots, roughly grated30 ml dried mixed herbs375 ml boiling water1 x 60 g packet white onion soup powder5 - 10 ml soy sauce45 ml tomato sauce10 ml Worcestershire sauce250 g mixed frozen vegetables (peas, mielies, carrots and beans)salt and freshly ground black pepper to taste30 ml olive oil30 ml fresh thyme leaves

1. Place sweet potatoes dripping wet in AMC 20 cm High. Heat over a medium temperature until Visiotherm reaches first red area. Reduce heat and cook for 20–30 minutes, or until soft.

2. Preheat oven to 180 °C and lightly grease an oven proof dish or individual portion sized oven dishes.

3. Heat AMC 24 cm High over medium temperature until Visiotherm reaches first red area. Fry bacon until brown and spoon out. Brown mince and break apart with a wooden spoon. Spoon out and sauté the onions, garlic and carrots until soft. Add the bacon and the rest of the ingredients, except olive oil and thyme. Stir, simmer with lid on over low heat for 15 minutes then season to taste. Spoon into oven dish.

4. Meanwhile drain and reserve any liquid from the sweet potatoes. Mash with a potato masher until smooth and add enough olive oil and some of the reserved liquid to form a soft mixture. Season to taste with thyme, salt and pepper.

5. Spoon the sweet potato evenly over the meat and lift slightly with a fork to form soft points. Bake for 30-40 minutes or until golden brown on top.

Cottage pie with sweet

potato toppingServes 6 – 8

AMC COOKWARE – for life