Sweet Potato Pie

400g beef mince
2 medium carrots, chopped
1 large onion, chopped
3/4 sweet potatoes
1 'normal' potato
1 (400g) can of tomatoes, with juice
2 beef oxo cubes
black pepper [to taste]
1 tbsp. olive oil

Pre-heat the oven to 200C.

Peel and chop all the potatoes and bring to the boil. Boil for around 20 minutes, until soft. Mash together [you can add milk and/or butter as desired] until you are left with a smooth orange potato mass. [Parsnips and normal potatoes make an interesting and tasty variation.]

Heat the olive oil in a pan and fry the onions until soft, for around 5 minutes. Add the beef and cook until browned throughout. Add the tomatoes, crumble in the oxo cubes and the carrot. Season to taste. Cook over a medium heat for around 10/15 minutes.

Spoon the mince mixture into an oven proof container. Top with the mashed potatoes. Using a fork, create lines in the top of the potato as this ensures it develops crisp tips in the oven.

Oven cook for around 30 minutes until golden.

This dish can be cool and frozen for a later date.

Bacon & Potato Chowder

This is a very easy and quick dish to make, which can be easily frozen for use at a later date and comes in at a very low price-per-portion. Perfect student food!

15g butter
1 onion, diced
4 rashes of bacon, chopped
400g potatoes, diced
175ml chicken stock
300ml milk
15g frozen sweetcorn
1 tsp. dried parsley

Heat the butter in a pan. Fry the bacon and onion in the butter for 5 minutes. Add the potatoes and the stock. Bring to the boil and then simmer for around 15 minutes.
Add the milk and sweetcorn and bring to the boil once again. Stir in the parsley and serve.

[Makes 2/3 portions.]