Serves 3 or 4

• Turn on the oven and heat to 200°C
• Heat the oil in a saucepan and carefully add the minced meat along with the carrots. Fry lightly taking care to break up any lumps of meat.
• Sprinkle over the stock cube and add the jar of Reggae Reggae Cooking Sauce along with the tinned tomatoes and thyme, simmer for approx 25 minutes
• Meanwhile bring a pan of water to the boil and add the chopped potatoes, leave to cook.
• Place into the casserole dish or dishes, about 2/3 of the way up and leave to one side to cool
• Once the potatoes are cooked through, drain and leave for 1 minute to dry out. Add the milk, butter and yoghurt and mash until smooth and creamy. Season to taste
• Carefully place spoonfuls of the potato on top of the meat mixture then bake in the oven for 25 - 30 minutes or until golden brown and bubbling.
• Remove from the oven with caution and place a spoonful of the bake onto a plate, serve with vegetables of your choice and prepare to be amazed!

• 1 large oval casserole dish
• 200g lean minced beef or lamb (could also use chicken or turkey mince)
• 1 jar Reggae Reggae Cooking Sauce
• 1 stock cube
• 2 tbsp vegetable oil
• 2tbsp natural yoghurt
• 1 tin chopped tomatoes
• Sprig thyme
• 1 carrot – cut into strips
• 2 large baking potatoes – peeled & diced
• 1 sweet potato – peeled & diced
• 1 tbsp milk
• 25g unsalted butter
• Salt & pepper to season