1

Preheat oven to 180°C or 160° fan-forced. Place a sheet of baking paper over the base of a 19cm (base measurement) springform tin, allowing it to overhang. Attach side of tin to base (the edges of the baking paper should now stick outside the tin). Lightly spray tin with oil.

2

Steam cauliflower until tender (see tip). Set aside to cool for 10 minutes. Process cooled cauliflower in a food processor until coarse crumbs form. Add egg and parmesan and pulse until combined. Using a large spoon, press cauliflower mixture over base and side of prepared tin and lightly spray with oil. Bake for 15 minutes or until light golden.

3

Meanwhile, heat oil in a deep non-stick frying pan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until vegetables soften. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add peas, paste and flour and cook, stirring, for 1 minute. Add stock and bring to the boil. Reduce heat and simmer for 2 minutes or until slightly thickened. Season with salt and pepper.

4

Boil, steam or microwave sweet potato until tender. Drain. Mash in a large bowl with sour cream and half the rosemary. Season with salt and pepper.

5

Spoon mince mixture into cauliflower crust and smooth the surface. Place dollops of mash over mince mixture and scrape edges with a fork. Lightly spray with oil and bake for 20 minutes or until mash is light golden. Set pie aside in tin for 5 minutes. Run a small knife around side of tin before removing side section. Serve in wedges sprinkled with remaining rosemary.