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Mini Sweet Potato Shepherd Pies

Mini Sweet Potato Shepherd Pies

Course Main Course
Keyword Healthy, Kid Friendly
Prep Time 30 minutes
Cook Time 35 minutes
Servings 4
Calories 1175 kcal


  • 500 g orange sweet potato peeled, diced
  • 2 teaspoons olive oil
  • 1 small brown onion finely chopped
  • 1 small carrot peeled, finely chopped
  • 1 small zucchini finely chopped
  • 400 g lean beef mince
  • 400 g can diced tomatoes
  • Mixed salad leaves to serve
  • Select all ingredients


  2. Step 1
  3. Preheat oven to 200°C/ 180°C fan-forced. Cook potato in a large saucepan of boiling water for 15 minutes or until tender. Drain. Transfer to a bowl. Season with salt and pepper. Mash until smooth. Cover to keep warm.
  4. Step 2
  5. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, carrot and zucchini. Cook, stirring occasionally, for 5 to 6 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned.
  6. Step 3
  7. Add tomato. Stir to combine. Reduce heat to medium-low. Simmer for 5 to 10 minutes or until thickened. Spoon mixture into four 1 cup-capacity ovenproof dishes. Top each with potato.
  8. Step 4
  9. Place dishes on a baking tray. Bake for 15 minutes or until golden and heated through. Serve with salad leaves.