Spiced Winter Herb Cottage Pie with Red Wine and Miso

For the spiced winter mash:

150g sweet potato

200g butternut squash

100g parsnip

1 clove

1cm square fresh ginger - grated

1/4 tsp dried thyme

1/4 tsp dried rosemary

1 tsp sage

1/4 tsp chilli powder

1/2 tsp smoked paprika

Pinch of flakey salt

Crack of black pepper

30g butter

For the filling:

250g beef mince *

1 small leek - (150g or so)

1 clove of garlic - grated

1/4 tsp rosemary

1/4 tsp thyme

1/2 tsp sage

1/2 tsp smoked paprika

150ml chicken stock

150ml red wine **

2 tbsp tomato purée

1 very heaped tsp or 1 tbsp of white miso paste

Pinch of flakey salt

Cracked black pepper

To finish:

1 tsp Worcestershire or Soy

2 tsp olive oil

30g grated Parmesan

*To make this vegetarian - replace the beef mince with finely chopped aubergine.

** To remove alcohol - replace the red wine with beef stock or vegetarian with vegetable stock or nutritional yeast reconstituted.

In a skillet, add the leek finely diced, with a little salt, rub through and roast at 200C for 10-20mins, checking for char, toss and stir for even cooking halfway.

Dice and peel the squash, sweet potato and parsnip and add to a salted pot of water on a rolling boil with the clove. Boil for 10-15 minutes until soft. Drain, discard the clove, add herbs, spices and butter - use an immersion blender and blitz into smooth paste, taste for seasoning and adjust as needed.

Remove leeks from the oven and put onto the stovetop with a medium heat, add beef mince, herbs, garlic and spices and cook through. Don’t reduce too much as it will reduce and thicken as it cooks.

Combine the stock, wine, tomato paste and miso and stir. Add to the skillet and heat through until thick.

Crank oven to 220C/200C Fan.

Add mash on top of the skillet mix evenly and run a fork across the top. Drizzle a little olive oil and Worcestershire if so desired and roast for 30 mins until flecks of char arise on top.

Grate the Parmesan and add to the top, roast for another 4-6 mins until melty.

Remove from oven and rest for 8-10 minutes as this will be very hot!

Serve with fresh peas.

Serves 3

Cals: 420

P: 26

C: 37

F: 18

Fibre: 7g