Cooking Instructions
1.
Heat 1 tbsp olive oil over a low-medium heat in a large pan. Tip in the
onion (1)
and gently fry for 10 minutes, until softened.
2.
Add the
mince (250 g)
and fry until browned, breaking it up with a wooden spoon as you go along.
3.
Add the
garlic (2 cloves)
and
chipotle chilli paste (5 g)
and fry for 2 minutes. Stir in the
tomatoes (1 tin)
and
beans (1 tin)
, bring to the boil, then simmer for 20 minutes.
4.
Meanwhile, cook the
sweet potatoes (1 kg)
in salted boiling water for about 10 minutes until tender. Drain in a colander and leave to steam-dry for a couple of minutes. Return to the pan, roughly mash and stir in the
crème fraîche (75 g)
. Check the seasoning.
5.
Preheat the grill to high. Tip the beef and bean mixture into a 1.5 litre ovenproof dish and cover with the sweet potato, then grill until golden.