By Nicole Abou-abdallah, Epigram Food Online Editor

Here's a recipe to welcome the colder nights and warmer stomachs. Ideal for cooking in batch and heating up in the microwave after a long day of work!

What you will need:

• 3 medium sized sweet potatoes
• 500g lean mince beef
• 2 beef stock pots
• 3 carrots
• 2 leeks
• 1 pack of chestnut mushrooms
• 1 tablespoon butter/margerine
• 1/2 a cup of milk
• salt and pepper for taste
• 1 tablespoon oregano
• 1 tablespoon olive oil

Method:

1. Peel and chop the sweet potato into small cubes. Boil a kettle of water and fill a pan and boil the potatoes until soft#

Image: Epigram food/Nicole Abou-abdallah

2.while the potatoes are boiling, in a seperate pan, heat the olive oil. Peel and chop the carrots and add to the pan to soften
3.After 5 minutes, slice the leeks into thick discs and add to the carrots and soften.

Image: Epigram food/Nicole Abou-abdallah

4.Wash and slice the mushrooms and add to the carrots and leeks
5.Add the mince meat to the vegetables and allow to brown
6.Whilst the meat is browning, drain the potato and use a potato-masher to mash the potatoes. Add the butter and milk and continue mashing until a consistent creamy colour. Season to taste with salt and pepper
7. Add the stock pots to the mince and vegetables and allow to dissolve into the mixture. Add the oregano

Image: Epigram Food/Nicole Abou-abdallah

8 . Get a deep tray and fill it half-way up using the mince mixture. Top the top-half with the mash and create lines on the surface using a fork
9 . Place tray in the oven at 200 degrees for 30 minutes, until the top begins to crisp up
10. Serve and side with peas

Feature image: Epigram Food/Nicole Abou-abdallah

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