I'd regard myself as a winter cook, so I like nothing better than a portion of some delicious and comforting food on a cold dark night.
Lean minced beef
1 large onion
3 sticks of celery
1/4 pint of beef stock
1 carton of chopped tomatoes with herbs
squeeze of garlic puree
couple of fresh tomatoes
1/2 tsp sugar
salt and pepper
1 large sweet potato
2 medium mashing potatoes
Peel the potatoes and chop into cubes, add them to a pan of boiling water and leave to cook.
Chop the onion and celery, warm some oil in a large pan and when hot add a squeeze of garlic puree and then the onion and celery, turn the heat down low and cook for five minutes.
Add the minced beef and cook until brown. Roughly chop the fresh tomatoes and then add them to the pan.
When the beef is brown pour in the stock and the chopped tomatoes. Sprinkle over some sugar to sweeten, and season with salt and pepper.
Leave the tomato and beef mixture to cook slowly for as long as possible.
When the potatoes are done drain and then mash and retain until the base of the shepherds pie is cooked.
I left mine to cook for 35 minutes then transferred the base to a large dish, smothered with the mashed potato and sprinkled a generous helping of grated cheese on the top.
Pop this into the oven at 180 for 20 minutes, then transfer to the grill to brown for 8-15 mins, depending on the strength of your grill (they seem to vary as much as ovens do!).
Serve with green vegetables and await a lovely warm feeling.