GF WF Multi-veg and beef cottage pie with sweet potato mash

Ingredients:

1 large onion, finely chopped
2 sticks celery, finely chopped
2 carrots, peeled and finely chopped
1 leek, finely chopped
800g good-quality beef mince
2 Tbls tomato purée
large splash GF Worcester sauce
2 Tbls red wine vinegar
couple splashes Tabasco
400ml GF beef stock
1 bay leaf
410g tin cannellini beans, rinsed for the topping
1kg sweet potato, peeled and cut into chunks
50g butter
200g Gruyère cheese, grated

Method:

Heat a large pan and add a splash of oil.
When hot, add the onion, celery, carrots and leek, and fry gently for 5 to 10 minutes until softened slightly.
Turn up the heat, season the mince well and tip into the pan, stirring occasionally until it has browned.
Add the tomato purée, stir and allow to cook for a couple of minutes, then add the GF Worcester sauce, red wine vinegar, Tabasco, stock and bay leaf.
Bring to a simmer.

Turn down the heat and simmer gently, stirring occasionally.
After an hour, add the beans and cook for a further 10 minutes.

Meanwhile, boil the sweet potato for about 20 minutes until tender, then drain and mash with the butter, some seasoning and all but a handful of the Gruyère.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6.
Transfer the mince to 4 pie dishes (or 1 large one), and top with the mash.
Sprinkle the remaining Gruyère on top and cook in the oven for 15 minutes, until the cheese is golden.
Leave to stand for 5 minutes then serve with steamed kale.