1 brown onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 tsp dried thyme
1 tsp olive oil
250g beef mince
400g tin crushed tomatoes
salt & pepper, to taste
1/4 cup frozen peas
200g potato, cut in 3cm cubes
200g sweet potato, cut in 3cm cubes
1 tbs milk
Preheat oven to 200°C.
Heat a large saucepan over low-medium heat and sauté onion, carrot, celery and thyme in oil for 5 minutes and beginning to caramelise.
Turn heat to high, add mince and cook stirring until brown.
Add tinned tomatoes season with salt and pepper, reduce to a simmer, cook for 10 minutes. Continue to simmer if liquid needs reducing. Stir through peas.
Meanwhile, place potatoes in a saucepan of cold salted water and bring to the boil. Continue to simmer for 10 minutes or until softened, drain and mash with milk.
Transfer mince to an ovenproof dish, top with mash and bake for 15 minutes.