Mini Sweet Potato Shepherd Pies
August 14, 2019
Mini Sweet Potato Shepherd Pies
Prep Time 30 minutes
Cook Time 35 minutes
Servings 4
Calories 1175 kcal
Ingredients
- 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
Instructions
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METHOD
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Step 1
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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.
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Step 2
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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.
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Step 3
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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.
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Step 4
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Place dishes on a baking tray. Bake for 15 minutes or until golden and heated through. Serve with salad leaves.