Ingredients
Method
1.Preheat oven to 230°C (210°C fan-forced).
2.Bring saucepan of salted water to the boil. Cook sweet potato 15 minutes, until tender.
3.Meanwhile, heat oil in frying pan over high heat. Add onion, carrot, celery, garlic and rosemary. Cook 5 minutes, stirring regularly, until vegetables soften. Add mince. Cook, stirring, 3 minutes. Add flour, cook 1-2 minutes.
4.Add stock and passata. Reduce heat to a simmer, cook 10 minutes, scraping bottom of pan to remove any sediment. Season to taste. Transfer to baking or pie dish.
5.Drain sweet potato and return to pot with butter. Whisk with beaters or mash. Season with salt and pepper. Spoon over lamb mixture.
6.Bake pie in oven 15 minutes, until sweet potato is golden. Serve warm with a sprinkling of fresh parsley on top.
You will need a 3 litre-capacity baking dish or pie dish for this recipe.
Note