• Dust the meat with flour and season with salt and pepper.
• Sear the meat in a large saucepan with olive oil on a low heat until browned (be careful not to burn the flour). Set aside.
• In the same pan cook the onions, leek, celery and carrots until soft. Add the tinned tomatoes, chicken stock, tomato paste, Worchestershire sauce, chilli and thyme. Mix well and bring to the boil. Add meat and set aside.

Potato topping:

• Peel boil and mash potatoes with butter and cream. Repeat the same process with the sweet potato. Using a piping bag with a star nozzle, top the pie with both potato mixtures creating your own design.
• Bake in oven on 180 degrees until topping is golden brown (approx. 20-30 min).