Cottage pie with sweet potato mash

Grease four round, oven-proof dishes (1½-cup capacity) and place on an oven tray.

Heat an oiled, large, deep frying pan over a medium heat. Add the onion, carrot and celery. Cook, stirring occasionally, until soft. 

Add beef mince and garlic. Cook, stirring, until browned. Add flour and tomato paste. Stir for 1 minute. Stir in stock and sauce and season with salt and pepper. Bring to a boil. Simmer, covered, stirring occasionally, for about 15 minutes, or until thickened.

Divide hot filling among prepared dishes.

To make mash, cook sweet potato in a large saucepan of boiling water until tender. Drain, then return to the pan over a medium to low heat and add the butter. Season with salt and pepper and mash until smooth. Spoon mash evenly over filling, then sprinkle with cheese.

Cook in a hot oven (200°C) for about 20 minutes, or until golden. Serve.