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How to make Lamb and vegetable pot pies

Yield = 4
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • olive oil cooking spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 teaspoons ground coriander
  • 1/2 teaspoon ground chilli
  • 600g lean lamb mince
  • 400g orange sweet potato, peeled, diced
  • 400g can diced tomatoes
  • 3/4 cup Massel beef stock
  • 2 tablespoons tomato paste
  • 1 bunch silverbeet
  • 1 sheet frozen reduced-fat puff pastry, thawed

Method

  • Step 1 Preheat oven to 200°C. Heat a large frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, coriander and chilli. Cook for 1 minute. Increase heat to medium-high. Add lamb. Cook, stirring to break up mince, for 5 minutes or until browned.
  • Step 2 Add sweet potato, tomatoes, stock and tomato paste to pan. Stir to combine. Bring to the boil. Cover and reduce heat to medium-low. Simmer for 15 minutes or until sweet potato is tender.
  • Step 3 Remove leaves from silverbeet stalks (see note). Roughly chop and add to pan. Cook for 1 minute or until wilted. Season with salt and black pepper. Allow to cool slightly.
  • Step 4 Spoon mixture into four 1 1/3-cup capacity, 10cm (top) heatproof bowls. Cut four 12cm rounds from pastry. Place rounds over bowls to cover filling, pressing excess pastry over edge. Using a small, sharp knife, score a cross in each pie top. Brush with water. Sprinkle with cracked black pepper. Bake pies for 15 to 20 minutes or until pastry is golden and puffed. Serve.