Ingredients:

• 2 good-sized aubergines, finely chopped

• 250g mushrooms of your choice, (I tend to use chestnut), finely chopped

• Handful fresh tomatoes, chopped

• 2 onions, sliced

• 4 garlic cloves, finely chopped

• 1 400g cans of chopped tomatoes

• 1 400g can mixed bean salad in water, rinsed

• Leaves from 3 springs of thyme

• 2 tbsp tomato purée

• 2 tbsp balsamic vinegar

• 250g super lean 5% fat beef mince  (Optional)

• 3 tbsp wholemeal plain flour

• 500ml low-salt beef stock (I use Kallo)

• Few dashes of Worcestershire Sauce

• 2 large sweet potatoes/4 small ones

• 500g carrots

• Splash of skimmed milk 

Method:

• Chop the mushrooms and aubergines into small pieces and add to a large pot with the oil. Start to cook over a medium heat. 

• Add the fresh tomatoes, onion, garlic, beans, thyme and mince if using, and stir together.

• Add the tomato purée and flour and cook for 1 minute. 

• Add the canned tomatoes, balsamic vinegar, stock and finally a good grinding of pepper.

• Stir, bring up to the boil, allow to thicken, reduce to a gentle simmer and cover, leaving to cook for 30 minutes to 1 hour. 

• Meanwhile, peel and chop the carrots and sweet potatoes and boil under tender. 

• Drain and leave until no more steam is visible. 

• Remove the lid on the sauce and bring up the good rolling boil and, if necessary, reduce until it is rich and unctuous and not too runny.  

• Pour the sauce into a rectangular ovenproof dish. 

• Mash the carrots and sweet potatoes, using a small slug of skimmed milk to slacken them. Grind in lots of pepper.

• Spoon the mash top over the sauce and use a fork to spread it and make ridges. Or, if you're feeling fancy, pipe with a bag and nozzle.

• Bake at 180 fan for 25 minutes, or until the top starts to look a bit crispy. Due to a lack of added fat, it won't go particularly golden but will still taste magnificent!