Sweet potato and parsnip topped Shepherds Pie - you will need a pound of good quality lamb mince, a finely chopped carrot, a finely sliced leek,  a couple chopped mushrooms, a desert spoon of dried thyme, a little splash of worcestershire sauce, a tablespoon of tomato puree and half a pint of lamb stock and a little sprig of fresh rosemary.  For the topping a large sweet potato and a couple of parsnips, peeled, topped and tailed.  Brown the mince in a heavy based saucepan on a low to medium heat then add the leek, mushroom, carrot, rosemary and the tomato puree.  Stir and then add the stock and thyme.  Let it simmer for 20- 30 mins until the liquid has reduced.  Whilst that’s happening, steam the parsnip and sweet potato until they’re soft and then mash with a blob of butter and a splosh of cream/milk.  When the mince has reduced put into a ovenproof dish and spread the mashed parsnip and sweet potato on top.  If you’d like to add a sprinkle of cheese then do but then put into the oven for 25 mins or until browned, serve with peas, green beans and broccoli!