Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the potatoes. Chop the mushrooms into roughly 1cm pieces. Chop both types of potato into roughly 2cm cubes (no need to peel).

Heat a splash of oil in a large frying pan on medium-high heat. Add the mushrooms and cook until browned, 4-5 mins more. Then add the beef mince and season with a pinch of salt and pepper. Break it up with a wooden spoon and cook until browned, 4-5 mins, stirring occasionally.

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 the pan. Add a knob of butter (if you have some) along with a pinch of salt and some pepper. Mash until smooth.

When the beef has browned, add the Worcester sauce and bubble away for a minute or two. Add the tomato purée, chopped tomatoes, water (see ingredients for amount) and beef stock. 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. IMPORTANT: The mince is cooked when it is no longer pink in the middle.

Put the broccoli on a lined baking tray and drizzle over some oil. Season with salt and 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!