1 white onion, peeled and chopped
2 carrots, peeled and diced
500g lean minced beef
200g mushrooms diced
2 level tbsp plain flour
400g can chopped tomatoes
1 garlic clove grated
1 beef stock cube
3 sweet potatoes
1/2 sweetheart cabbage
Peel and dice your potatoes, boil for 10 mins or so until soft. Mash thoroughly with a knob of butter
Heat a drizzle of olive oil in a pan and cook your onion and carrots until soft, add your mince and cook until completely browned. Add your mushrooms and garlic, cook for 2-3 minutes.
Sprinkle over the flour and cook out for 1-2 minutes.
Add your tomatoes, stock cube and a good dash of Worcester sauce. Season well.
Preheat your oven to 180 degrees
Bring to the boil and reduce to a simmer for 8 mins or until it starts to thicken nicely. If it looks too thick, loosen with a little boiling water, if it looks too loose, continue to simmer to reduce.
Pop into an ovenproof dish, top with your mashed sweet potato.
Cut your cabbage in half, if it has a very thick stalk in the middle, trim it down slightly. pop onto a baking tray, drizzle with olive oil and season. Bake for 40 minutes, after they have been in for 15 minutes, pop in your cottage pie and bake for 25 mins or so until heated throughout.