Beef Chilli Con Carne Pie

Add the sweet potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the sweet potato to the saucepan. Add the butter and the milk and mash using a potato masher or fork until smooth. Season to taste with a pinch of salt and pepper and set aside. Cover with a lid to keep warm.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until just browned.

Add the brown onion, the green capsicum and the carrot to the pan with the beef mince and cook for 5 minutes, or until softened. Add the garlic, the mild Mexican spice blend and the salt (use suggested amount) and stir through for 1 minute, or until fragrant. Add the tomato paste, the hot water (check the ingredients list for the amount) and a pinch of pepper and stir to combine. Transfer the mixture to a small baking dish.

Stir the Cheddar cheese and the coriander through the sweet potato mash and fluff up lightly with a fork. Top the beef mince mixture with the sweet potato mash and place under the grill for 5-10 minutes, or until the mash is lightly crispy on top.

While the pie is grilling, place the balsamic vinegar and the honey in a large bowl. Add a drizzle of olive oil and a pinch of salt and pepper and mix well. Place the mixed salad leaves into the bowl and toss to coat in the dressing.