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Mini lamb and sweet potato pies

Ingredients

  • 2 tsp Olive oil
  • 1 Medium onion finely chopped
  • 1 Garlic clove crushed
  • 500 g Northern Ireland Farm Quality Assured lean lamb mince
  • 1 tsp of tomato puree
  • 400 g can chopped tomatoes
  • 1/2 Lamb stock cube
  • 100 ml Water
  • 1 tsp cinnamon
  • 1 Small handful chopped fresh basil
  • 1 Small tin of sweet corn
  • 2 Large sweet potatoes peeled and cut into 1/2 inch pieces
  • 50 g Parmesan finely grated
  • 150 g Grated mozzarella

Method

  • 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.