Mini lamb and sweet potato pies
Enjoy a little taste of lamb heaven with these warm and hearty mini pies. The quality, texture and unique flavour of Northern Ireland Farm Quality Assured lean lamb mince, mixed with an array of mouth-watering ingredients, makes a mini feast the whole family will love.
Prep Time 15 mins
Cooking Time 15-20 mins
Oven temperature Pre-heat grill, you will need a large ovenproof dish or 6 small ramekins
Always wash your hands after handling raw meat
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 500g Northern Ireland Farm Quality Assured lean lamb mince
- 1 teaspoon of tomato puree
- 400g can chopped tomatoes
- ½ lamb stock cube
- 100ml water
- 1 tsp cinnamon
- 1 small handful chopped fresh basil
- 1 small tin of sweet corn
- 2 large sweet potatoes, peeled and cut into ½ inch pieces
- 50g Parmesan, finely grated
- 150g grated mozzarella
Heat the oil in a large pan and fry the onion until soft, then add the garlic and minced lamb and thoroughly brown. Add the tomato puree, chopped tomatoes, water, stock cube, cinnamon and basil. Bring to the boil, then reduce to the lowest setting and simmer for 10 minutes. Add the sweet corn and simmer for a further 5 minutes.
Meanwhile cook the sweet potato in boiling water. When the lamb mixture is cooked spoon it into a serving dish, top with the sweet potato pieces and sprinkle with the parmesan and mozzarella, place under a hot grill for a few minutes until golden brown and bubbling.