Ingredients**

1 portion veggie bolognese sauce 
100g carrots
100g sweet potatoes 
20g butter
50g low protein cheese 

Method

1. Peel the sweet potatoes and cut them into chunks, cut the carrots into the same size pieces, place into a steamer and steam until tender
2. Mash the vegetables in a bowl using a fork or potato masher, season to taste and add the butter stir and mix
3. Place the bolognese sauce into a heatproof oven dish and top with the mash, sprinkle over the grated low protein cheese and bake in 180°C oven for 25 minutes until piping hot and the cheese has melted 

Chef tips:

• You can make individual portions and freeze until needed
• You can cook from frozen just add an extra 15 minutes onto the cooking time
• You can top the dish with any mashed veg, parsnip, swede, pumpkin, carrot, sweet potato, or a mix of these