Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the potatoes. Halve, peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Chop the mushrooms into roughly 1cm pieces. Peel and chop both types of potato into roughly 2cm cubes.

Heat a glug of oil in a frying pan on medium heat. Add the onion and cook until soft, 4 mins. Add the garlic and mushrooms. Cook for 3 mins more. Then add the beef mince. Season with a pinch of salt and a good grind of black pepper. Break it up with a wooden spoon and cook until browned, 4-5 mins.

Meanwhile, add both types of potato to your pan of boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and return to your pan. Add a large knob of butter and a splash of milk too (if you have some), along with a pinch of salt and some black pepper. Mash until smooth.

When the beef has browned, add the tomato purée, diced tomatoes, worcester sauce and beef stock pot. Bring to the boil, then reduce the heat and simmer until thickened, about 15-20 mins. Transfer to an ovenproof dish, spread the mash on top and grate over the cheddar cheese. Pop on the top shelf of your oven and bake until golden, 15-20 mins.

Put the broccoli on a lined baking tray and drizzle over some oil. Season with salt and black pepper. Once the cottage pie has been in your oven for 5 mins, put the broccoli on the middle shelf of your oven and roast until the edges are crispy and slightly charred, 10-15 mins.

There's time to put your feet up whilst the pie is in the oven. Once it's bubbling and golden brown on top, serve the sweet potato cottage pie on plates with a portion of roasted broccoli on the side. Tuck in!