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.