By Sally Bee



  1. Peel and dice 2.5 cups of Rooster potatoes.
  2. Boil the Rooster potatoes and sweet potatoes for 15-20 minutes, or until tender.
  3. Drain the potatoes, then mash with the milk using an electric whisk until smooth. Season with pepper.
  4. In a large pan over a medium heat, cook the ground meat until browned.
  5. Drain off any excess fat, then add the onion, celery and garlic and cook for another 3-4 minutes, stirring occasionally.
  6. Add the canned tomatoes, vegetable stock, Worcestershire sauce, herbs and mango chutney (optional).
  7. Bring to a boil, stirring until thickened. Reduce the heat, then cover and simmer for 20 minutes, stirring occasionally.
  8. Place the meat in an ovenproof dish.
  9. Spoon the mashed potato mixture over the top and texture the top with a fork.
  10. Pop into a preheated oven at 400°F for 20 minutes.