Preheat oven to 180 degrees C/350 degrees F
Boil a large pot of water and add the sweet potatoes. Cook for approximately 10 mins, or until tender.
1 ½ Cups Sweet potato (220 grams approx.)
Heat a large pot to medium heat and add diced onion and garlic. Stir until soft. Add Moroccan seasoning (or Italian seasoning) and stir for one minute.
½ medium Red onion, diced, 2 cloves garlic, crushed, 2 tablespoons Moroccan seasoning
Add beef pieces stirring to break up any lumps. Cook until browned. Add tomato paste, beef stock/beef broth and bring to the boil, stirring occasionally. Mixture will thicken slightly and liquid will reduce.
500 grams / 1 pound Beef mince or ground beef, ¾ cup Tomato Paste, ¼ cup Beef stock/beef broth
Stir through drained lentils and zucchini, cranberries and chili powder.
½ cup Zucchini, grated, 2 tablespoons Dried cranberries, diced, ½ teaspoon Mexican chilli powder
When potatoes are tender, drain off the water and mash with potato masher until smooth. Add in the butter, fetta and chives (reserving a few chives to sprinkle over the top before putting in the oven.
⅓ cup Fetta cheese, crumbled, 1 tablespoon Butter, 2 tablespoons Dried Chives
Spoon beef mixture into an ovenproof tray. Spoon in potato mixture and sprinkle cornflake crumbs. Bake for 25 minute at 180 C / 350 F
1 tablespoon Cornflake crumbs/Breadcrumbs