Home » Lamb Recipes » Mini lamb and sweet potato pies
Mini lamb and sweet potato pies
Serves: 4
Cook: 50 mins
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Equipment
- Chopping boards
- knives
- garlic crusher
- peeler
- measuring spoons
- Large frying pan
- Wooden spoon (mixing spoon)
- Can opener
- measuring jug
- Saucepan
- colander
- Serving dish
- grater
- oven gloves
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Ingredients
- 500 g Northern Ireland Farm Quality Assured lean lamb mince
- 1 Medium onion
- 1 Garlic clove
- 1 Small handful basil
- 2 Large sweet potatoes
- 2 x 5 ml (2 tsp) Olive oil
- 1 x 5 ml (1 tsp) Tomato puree
- 400 g Can chopped tomatoes
- 100 ml Water
- 1/2 Reduced salt lamb stock cube
- 1 x 5 ml (1 tsp) Cinnamon
- 1 Small 198g of sweet corn
- 50 g Parmesan cheese
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Method
- Peel and chop the onion finely. Peel and crush the garlic.
- Chop the basil.
- Peel the sweet potato and cut into small pieces. Cook the sweet potato in boiling water for 15-20 minutes until tender.
- Heat the olive oil and fry the onion until soft. Add the garlic and minced lamb and fry until the lamb is cooked.
- Add the tomato puree, chopped tomatoes, water, stock cube, cinnamon and basil and stir.
- Bring to the boil and simmer for 10 minutes.
- Drain the sweetcorn and add to the meat mixture, stir and simmer for 5 minutes.
- Drain the sweet potato.
- Pre-heat the grill to medium.
- Spoon the lamb into a serving dish and top with the sweet potato.
- Grate the parmesan. Sprinkle the parmesan on top of the lamb and potatoes.
- Grill for a few minutes until the cheese is golden brown.
