Tabba's Shepherd's Pie

Dice carrot, zucchini, and mushroom and keep aside. Chop tomatos. Finely chop onion, garlic and bacon. Heat small amount of oil in a pot large enough to fit in all ingredients except potatos. Saute onion and garlic until soft, add bacon and mince.

Add zucchini, carrot and mushroom, cooking on a medium heat for around 10 minutes to soften a little.

Add tomato paste and fry for 1 minute, then add wine to deglaze pan, then add worcester, stock, balsamic vinegar, thyme leaves, salt + pepper and tomato, adding a little water if the mix looks too dry. Bring to the boil and then simmer for 20-30 minutes or until flavours have been brought out.

While that simmers, peel and chop potato and sweet potato into large chunks. Put in sauce pan in cold salted water and boil unil tender. Drain and seperate potatos/sweet potato.

Add milk and half of butter to potatos and mash or put through a ricer until creamy. Season with salt + nutmeg +pepper to taste. In a seperate container, mash sweet potato with other half of butter and nutmeg + selt + pepper to taste.

When you are happy with the taste of the mince mix, add a little (a 2-3 tbspns) flour to thicken sauce, then pour into a casserole dish.

. Fill a piping bag with the mashed potato. Pipe rows on the mince, leaving every second space empty. Then empty out most of the remaining potato from the piping bag ( small amounts on the sides wont hurt ) and fill it with sweet potato, filling up the gaps on top of the pie so you should have a checkered pattern of white and orange.

Bake in an oven at 180 degrees until browned nicely on top.

If you don't have that much time or can't be bothered piping or with 2 kinds of potato, just one will be fine if you double the amount of whichever you choose.

And it can be just smothered on top in a thick layer if you so desire.

If so, you could make patterns in the mash with a fork, making little potato peaks which 1 look pretty and 2 go nice and crunchy.