Warming, substantial yet incredibly healthy and simple to make. Great for winter evenings.

1 sweet potato, washed

1 red onion, sliced

1 box (150g) chesnut mushrooms, washed and sliced

1 stock cube (vegetable Kallo is my fave)

1 tin baby tomatoes

1 tsp marmite

Dried rosemary, about 1 tbsp

250g minced beef (5% fat) (to make this into a vege hotpot, swap out the beef for a tin of rinsed lentils)

Grated cheese

Salt, pepper and olive oil

Recipe

Put some olive oil in a saucepan and fry off the onion until it becomes soft. Add the sliced mushrooms and cook until they become soft. Then add the beef. Separate the beef block in the pan by stiring. Add the tin of tomatoes when the beef starts to brown and lose the pink colour (squash the tomatoes in the pan to release the juice). Then stir in the marmite and stock cube.

In a separate pan bring 5cm of water to boil and add finely sliced (thick mandolined) sweet potato. Don’t allow it to boil or the slices will disintegrate. Just simmer for 5 mins until they soften. Then drain onto a plate for use later.

When the beef mixture has bubbled for 10mins, while you did the sweet potato, pour it into a small shallow casserole dish, about 20cm ish across.

Layer the sweet potato over the top. Sprinkle with salt/pepper and then cheese.

Pop in a 180°C oven for 20 mins or until the cheese has browned.

Serve with salad (dressing: equal parts of apple cider vinegar and olive oil and 1/2 tsp wholegrain mustard then mix)

Or steamed green veg