Spicy pies with sweet potato mash

• sweet potatoes↗1kg kg

  peeled and cut into large chunks

• milk↗2 tbsp tbsp
• mature cheddar↗50g g

  finely grated

• rapeseed oil↗1 tbsp tbsp
• onions↗2

  halved and sliced

• lean beef mince↗500g g

  (5% fat)

• smoked paprika↗1 tbsp tbsp

  plus extra for sprinkling

• ground cumin↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• mild chilli powder1 tbsp tbsp
• vegetable bouillon powder↗1 tbsp tbsp
• can black-eyed beans400g g
• can chopped tomatoes400g g
• green pepper↗1large

  diced

• can of sweetcorn↗326g g

  in water

• broccoli↗

  or salad, to serve (optional)

• broccoli↗

Step-by-step instructions

1. 1

   Boil the sweet potato for 15 mins or until tender, taking care not to overcook.

2. 2

   Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.

3. 3

   While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.

4. 4

   The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.