Ingredients
- 1 sweet potato, peeled and chopped into eighths
- 1 tbs butter
- 1 tbs cooking cream
- Splash of milk
- 4 tbs extra virgin olive oil
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, finely diced
- 1 small red capsicum, finely diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 small zucchini, diced
- 1 x 420g tin no-added-salt red kidney beans, drained and rinsed
- ½ cup frozen peas
- 250g lean beef mince
- 1 tbs tomato paste
- ½ cup chicken stock
- 1 tbs Worcestershire sauce
- 1 cup freshly grated parmesan cheese
Method
- Preheat grill to 200˚ C.
- Place sweet potato in medium-sized saucepan and cover with water. Bring to the boil and boil for 10 minutes, or until the potatoes are cooked through. Drain the potatoes, then mash with 1 tbs butter, 1 tbs cooking cream and a splash of milk, and season with salt and pepper.
- Heat 3 tbs oil in a deep frying pan over low-medium heat. Add onion, celery, carrot and capsicum and sauté for 10 minutes. Add garlic and thyme sauté for a further minute. Add zucchini, beans and peas and cook for 5 minutes, stirring occasionally.
- Push vegetable mixture to one side of the pan and add 1 tbs oil. Add mince and cook for 5 minutes, or until cooked through, while using a wooden spoon to break the mince apart.
- Add tomato paste and stir through. Add stock and Worcestershire sauce and season with salt and pepper. Mix and pour into a quiche pan.
- Add mashed sweet potato to the top of the beef and vegetable mixture. Use the back of a fork to spread the potato evenly across the top. Top with cheese and place under the grill for 20 minutes, or until golden brown.
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Tips
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Nutrition Per Serving
