Serves 6

1 tbsp olive oil, plus extra for drizzling
4 sweet potatoes, peeled and chopped into chunks
30g butter
30ml milk, warmed
Salt and black pepper
450g lean minced beef
1 tsp oregano
1½ tsp cumin
1 onion, finely chopped
1 green chilli, finely chopped
1 green pepper, deseeded and chopped
4 garlic cloves, crushed
120ml gluten-free beef stock
180ml gluten-free tomato sauce
8 green olives, pitted and chopped, optional
To serve:
Rice

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. Put the sweet potatoes in a pan of salted water and boil for about 20 minutes until tender. Drain well.
3. Mash the sweet potatoes with the butter, then add the warm milk. Season to taste, then set aside.
4. In a bowl, combine the minced beef, oregano and cumin.
5. Heat the olive oil in a pan over a medium heat and cook the onion, chilli, green pepper and garlic until soft.
6. Add the beef mixture along with the stock and tomato sauce. Cover and cook over medium-low heat for 15 minutes, then stir in the olives.
7. Pour the picadillo into an oven dish and top with the sweet potato mash. Use the tines of a fork to make ridges in the top and drizzle with olive oil.
8. Bake for around 25 minutes, until the sweet potato begins to brown at the edges. Remove from the oven and rest for five minutes before serving with rice.

Per serving: 336kcals, 14.2g fat (5.3g saturated), 34.6g carbs, 2g sugars, 18.3g protein, 5.5g fibre, 0.168g sodium

FACT:
Picadillo is a traditional minced beef dish made in Spain, the Philippines and Latin America.