|1||tablespoon olive oil|
|1||brown onion, halved, thickly sliced|
|1||tablespoon harissa spice blend|
|410g||can crushed tomatoes|
|2/3||cup Massel beef stock|
|100g||green beans, trimmed, cut into 2cm pieces|
|900g||sweet potato, peeled, chopped|
|1/2||teaspoon ground cinnamon|
Heat oil in a large, deep frying pan over medium-high heat. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add onion, carrot and harissa. Cook, stirring, for 5 minutes or until onion is softened. Add tomato and stock. Bring to a simmer. Reduce heat to medium-low. Simmer for 7 minutes or until thickened slightly. Stir in beans. Cook for 4 minutes or until beans are just tender.
4 cup cold water. Cover. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Mash until smooth. Add cinnamon and butter. Stir with a wooden spoon until combined. Season with salt and pepper.
Preheat grill on high. Spoon mince mixture into a 2-litre-capacity flameproof baking dish. Dollop with mash. Grill for 2 minutes or until mash is lightly browned. Serve.