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Author Notes: 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
- 1 Onion - Chopped
- 2 Fresh Garlic Cloves - Crushed
- 1 teaspoon Mustard Seeds
- 1 Large Carrot - Chopped
- 1 tablespoon Olive Oil
- 1kg Lean, Free Range Beef Mince
- 1 Tin tomatowith juice
- 1 tablespoon Worcester sauce
- 1 cup Mixed frozen peas and sweet corn
- 1 tablespoon Fresh Parsley Chopped
- 1 tablespoon Fresh Corriander Chopped
- 1 cup Organic Beef Stock
- 4 LArge Sweet Potatoes
- 1/4 cup Fat Free Milk
- Salt and Black Pepper
- 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.