Lamb, Tomato and Sweet Potato Pot Pies
Prep:  35 mins
Cook:  1 hour
Makes:  4 individual pies or 1 large pie
Serves:  4
Average: 4.4 (19 votes)
Difficulty:
Cuisine:
Saved:
Australian
403
Recipe by: Ardmona
These lamb mince meat pies are easy to make. Make a batch of the lamb mince filling and freeze to make a super quick and easy weekday meal. Simply add to ramekins and top with puff pastry.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Lamb, Tomato and Sweet Potato Pot Pies
Ingredients:
Sweet Potato Cottage Pie
Sweet Potato Cottage Pie
Swap puff pastry for cheesy sweet potato mash in this easy Beef Cottage Pie recipe

Click here to get the recipe
Method:
  1. Heat oil a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until softened. Add mince.
  2. Cook, breaking up mince with a wooden spoon, until evenly browned
  3. Add celery and sweet potato. Cook, stirring often, for 4-5 minutes until soft. Stir in tomatoes. Cover and bring to the boil.
  4. Reduce heat and simmer, partially covered and stirring occasionally, for 15-20 minutes until mixture is thick. Season to taste. Remove from heat. Stir through peas. Set aside to cool slightly
  5. Preheat oven to 190°C fan-forced. Place pastry onto a board to defrost. Spoon lamb mixture into 4 x 1 1/2 cup capacity (about 12cm wide*) greased ovenproof dishes.
  6. Cut 4 x 14cm rounds from pastry. Top pies with pastry and press edges with a fork to seal. Cut a small cross into centre of each pie. Lightly brush with milk.
  7. Place pies on a baking tray lined with baking paper. Bake for 20-25 minutes or until pastry is golden and serve
Tips & Hints:
  • If the dishes are wider you will require additional pastry.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.