Sweet potato & Bourguignon pie

Preheat the oven to 220°C, gas mark 7. Prick the sweet potatoes with a knife, then wrap them – and the garlic bulb – individually in foil. Roast for 1 hour 20 minutes, until tender to the point of a knife, then unwrap and cool for 10 minutes.

Slice the top off the garlic and squeeze the molten middle into a large bowl. Halve the sweet potatoes and scoop the flesh into the bowl with the cream; season and mash until smooth. Remove the sleeve and film from the beef and put on a baking tray. Spoon the mash on top and roast for 30-40 minutes until the beef is piping hot. Scatter over the parsley and serve with steamed greens.