Little pies with sweet potato topping

This is a neat little dish, especially for us who wants to mind our waistline. Very low in calories, full of flavour and quick to make. Tastes excellent with a large green salad!

  • 500 gr orange sweet potato, peeled, diced
  • 2 teaspoons olive oil
  • 1 yellow onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 1 small zucchini, finely chopped
  • 500 gr lean beef mince
  • 400 gr can diced tomatoes
  • 70 gr tomato puree

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.

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.

Add tomatoes and tomatopuree. 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.

Place dishes on a baking tray. Bake for 15 minutes or until golden and heated through. Serve with salad leaves.


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