Moroccan Beef Cottage Pie

While the sweet potato is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and celery (or finely chop if you prefer). Roughly chop the baby spinach leaves.

Preheat the oven grill to high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, garlic, carrot and celery and cook, stirring, until softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.

Add the tomato paste, chermoula spice blend, baby spinach and water to the pan and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir well to combine. Season to taste with a pinch of salt and pepper. Transfer the mince mixture to a medium baking dish and spread the mashed sweet potato on top. Sprinkle with the shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.

TIP: Add a dash of water to the frying pan if the beef mixture looks dry.

While the pie is grilling, roughly chop the cucumber. In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with a pinch of salt and pepper. Add the mixed salad leaves and cucumber and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.