for 4 person

Meat sauce

	olive oil for frying
200 g	minced meat (lamb)
150 g	minced meat (beef)
½ tsp	salt
a little	pepper
1	garlic clove, pressed
1	shallot, finely chopped
1	carrot, thinly diced
1 stick	celery, thinly diced
3 tbsp	tomato puree
1 dl	red wine
2 dl	beef bouillon

Sweet potato mash

500 g	sweet potato, peeled, chopped
½ tsp	salt
30 g	butter, in pieces
50 g	Cheddar, finely grated
1 tbsp	thyme leaf

How it's done

Meat sauce

Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 3 mins. Remove, season, reduce the heat, add a little oil if needed. Sauté the garlic and shallots for approx. 2 mins. Add the vegetables and tomato purée, cook for about another 5 mins. Pour in the wine and reduce almost completely. Pour in the stock, return the meat to the pan, simmer for approx. 15 mins. Divide the sauce into the prepared dishes.

Sweet potato mash

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the sweet potatoes, season with salt, cover and cook over a medium heat for approx. 15 mins. until just soft. Remove, drain, pass the potatoes through a food mill. Stir in the butter and cheese, transfer to a piping bag with a serrated nozzle. Spread over the sauce, scatter over the thyme.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

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