Sweet potato and maple pecan spiced cottage pie

Method

• Step 1
  Preheat oven to 200°C/180°C fan-forced. Heat oil in a large, deep frying pan over medium-high heat. Add sage leaves in 2 batches. Cook for 1 minute or until crisp. Using a slotted spoon, transfer to paper towel to drain. Set aside.
• Step 2
  Add mince to pan. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add onion, garlic and cloves. Cook for 3 minutes or until onion just softens. Add zucchini and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.
• Step 3
  Add flour. Cook, stirring, for 2 minutes. Add paste, stock, soy sauce and sugar. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until mixture bubbles and thickens. Season. Stir in thyme, basil and extra sage. Cool 10 minutes.
• Step 4
  Meanwhile, place sweet potato and 1 tablespoon of water in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Roughly mash. Season with salt and pepper.
• Step 5
  Make Maple Pecan Topping Combine pecans, sugar, cinnamon and maple syrup in a bowl. Season with salt and pepper.
• Step 6
  Transfer mince mixture to a 6cm-deep (8-cup-capacity) baking dish. Top with mash and pecan topping. Bake for 20 minutes or until pecans are caramelised. Stand for 10 minutes. Serve topped with crispy sage.