For the sweet potato mash:

•1.5kg sweet potatoes

•1 bunch spring onions, chopped

•150ml semi-skimmed milk

•3 tsp Dijon mustard

•Knob of butter

For the pie filling:

•3 tbsp olive oil

•10 whole button onions, peeled

•1 carrot, peeled and diced

•Sprig of thyme

•¼ butternut squash, peeled and diced

•55g (2 oz) button mushrooms, quartered

•1 x 400g (14oz) can cannellini beans

•Pepper and salt to taste

•Half a large jar of passata

•150ml (5 fl oz) double cream

To finish:

•85g (3 oz) cheddar cheese

METHOD:

•For the mash: Peel and cut the potatoes into even sized chunks. Steam or cook in boiling water until tender, about 15 to 20 minutes. Put the spring onions and milk in a small saucepan and simmer very gently, covered, for about 5 minutes. Drain the potatoes and return them to the pan to dry out over a low heat. Roughly mash, then stir in the onions with their liquid, a knob of butter and the mustard.

•For the pie filling: Heat the olive oil, add the carrot, thyme, squash, mushrooms, beans, salt and pepper and passata and over a gentle heat cook until the vegetables start to soften. Take out the sprig of thyme, add the cream and stir through.

•To finish: Pre-heat oven to 190ºC. Spoon the mixture into a casserole dish, top with the mash and grate a layer of cheese on top. Heat in the oven for 20 minutes until the cheese has melted and formed a golden crust.

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