As a nutritionist I try to find a way of getting my clients to eat healthier meals without compromising on taste and flavor. This recipe is truly healthy comfort eating that both adults and kids adore. —Nicci Robertson
Onion - Chopped
Fresh Garlic Cloves - Crushed
Large Carrot - Chopped
Lean, Free Range Beef Mince
Tin tomatowith juice
Mixed frozen peas and sweet corn
Fresh Parsley Chopped
Fresh Corriander Chopped
Organic Beef Stock
LArge Sweet Potatoes
Fat Free Milk
Salt and Black Pepper
In This Recipe
Peel and chop the onion and carrot finely. Heat the oil & add the onion and cook until the onion is clear.
Add salt, pepper and mustard seeds
When the mince is thoroughly browned stir through the tomato, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine.
Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt to taste.
Set aside for the flavors to settle while you prepare the sweet potato. Pre-heat your oven to 180 degrees Celsius.
Peel the potatoes, chop into quarters and place in a pot with cold water just covering the potatoes. Add a little salt to the water and bring to the boil.
Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate.
Mash the potatoes with milk, add salt to taste.
Place the mince in an oven-save dish. Then spoon mashed sweet potato over the mince. Sprinkle with a little grated parmesan cheese on top and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.