•  Rough dice onions and carrots 
•  Peel and slice mushrooms
• Heat pan, add olive oil. Toss in garlic cloves and cook until it perfumes the oil. Sweat onions — cook until soft and translucent
• Put in minced beef and curry leaves and cook for a minute. Mix in turmeric, 1/2 tsp salt and 1/2 tsp pepper. When the mince is cooked, add carrots 
• Cook till carrots appear glossy. Add mushrooms and toss till mushrooms have cooked and reduced in size. 
• Add tomato paste and mix. Once cooked, place in oven safe dish

| Beef and chicken mince are not interchangeable. Please replace with lamb mince if you don’t eat beef. For a vegetarian option, I suggest replacing meat with lentils, chickpeas and cubed tempeh, simmered before placing into oven.

• Boil salt water
• Halve sweet potatoes and boil till soft. Remove from water.
• Add 2 tbsp butter into sweet potatoes and mash with fork or masher.
• Add 1/8 cup milk to start with and adjust accordingly. Salt and pepper to taste

• Place sweet potato mash on beef filling, pipe some on top — you’ll want to do this so you get some deliciously crispy, caramelised sweet potato tips — it looks burnt but it tastes amazing!
• Place in oven at 180 degree Celsius for 15 -20 min.

|  Keep portions in freezer, reheat whenever desired