Try this hearty pie with a sweet (potato) twist

By Drum Digital
19 June 2014

Who doesn’t love shepherd’s pie? Adding this delicious twist – a sweet potato topping – makes it even healthier and helps your body fight colds and flu this winter.

Who doesn’t love a delicious meat and veggie pie? Adding this delicious twist – a sweet potato topping – makes it even healthier and helps your body fight colds and flu this winter.

  • Serves 4
  • Preparation time: 10 min
  • Cooking time: 45 min

You’ll need:

  • 30 ml (2 T) oil
  • 1 onion, chopped
  • 2 carrots, grated
  • 3 garlic cloves, chopped
  • 500 g beef mince
  • 30 ml (2 T) tomato paste
  • 250 ml (1 c) beef stock
  • 30 ml (2 T) Worcester sauce
  • 45 ml (3 T) chutney
  • 400 g coconut milk
  • 700 g sweet potato, peeled and chopped

Do this:

  1. Preheat the oven to 180 °C.
  2. Heat the oil in a large frying pan over medium heat, add the onion, carrots and garlic and cook for 5 minutes.
  3. Add the mince and cook, stirring to break up the meat, for 5 minutes. Add the tomato paste, stock, Worcester sauce and chutney. Bring to the boil, reduce the heat and simmer for 20 minutes.
  4. In a separate saucepan, bring the sweet potato and coconut milk to the boil. Reduce the heat and simmer, uncovered, for 15 minutes or until tender. Drain and mash until smooth.
  5. Spoon the mince into 4 ramekins, top with the mashed sweet potato and bake in the oven for 15-20 minutes.

  • Puree a portion for your older baby.

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