To make your Spicy Cottage Pie
2 sweet potatoes
2 cubed green peppers
2 cubed carrots
500g beef mince
2 sliced onions
2 tablespoons Hawkshead Relish Chilli Jam
2 beef stock cubes
2 x 400g tins of chopped tomatoes
1 tablespoon tomato purée
Salt and pepper
340g tin of sweetcorn
150g plain corn chips
400g grated cheddar cheese
150ml sour cream
4 or 5 chopped chives
1 fresh lime
Preheat the oven to 200°c. Peel and chop the sweet potatoes into 2cm cubes, spread out on a greased oven tray and bake for 20 minutes until golden brown.
Heat a little olive oil in a frying pan, add the pepper and carrot, cook for 5 minutes, remove and set aside. Add a little more oil to the pan and add the beef mince. Cook for 4 to 5 minutes or until browned all over.
When the meat is lightly browned, add the onion and cook until softened, then add the Chilli Jam, stock cubes, chopped tomatoes and tomato purée. Season with salt and pepper.
Drain the sweetcorn then add it to the pan along with the peppers and carrots. Simmer until the sauce has reduced and thickened.
Transfer your spicy cottage pie filling into an ovenproof dish, top with the sweet potato and corn chips, then sprinkle a layer of cheese over the top.
Bake in the oven for around 10 to 15 minutes until the cheese has all melted.
Serve with sour cream, cubed fresh avocado, a sprinkling of fresh chives and a wedge of lime.