Moroccan Cottage Pie with Sweet Potato

Method

1. Brown the ground meat in a large pan over medium high heat.
2. Remove meat from pan and set aside.
3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
4. Return the meat to the pan along with tomatoes and stock.
5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
6. Add chickpeas, currants, and chopped coriander, stir and remove from heat.
7. Season with salt and pepper to taste.
8. Boil the sweet potatoes in salted water for 15 minutes or until tender.
9. Drain well and add the olive oil, cumin, salt and milk.
10. With a hand blender (or potato masher), blend until they reach a creamy consistency.
11. Preheat oven to 180 degrees.
12. Fill a casserole dish with the filling and spread the mash on top.
13. Bake for 40 minutes until the topping is beginning to brown.