Ingredients
• 500g orange sweet potato, peeled, diced
• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 1 small carrot, peeled, finely chopped
• 1 small zucchini, finely chopped
• 400g lean beef mince
• 400g can diced tomatoes
• Mixed salad leaves, to serve
Method
Step 1
Preheat oven to 200°C/ 180°C fan-forced. Cook potato in a large saucepan of boiling water for 15 minutes or until tender. Drain. Transfer to a bowl. Season with salt and pepper. Mash until smooth. Cover to keep warm.
Step 2
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, carrot and zucchini. Cook, stirring occasionally, for 5 to 6 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned.
Step 3
Add tomato. Stir to combine. Reduce heat to medium-low. Simmer for 5 to 10 minutes or until thickened. Spoon mixture into four 1 cup-capacity ovenproof dishes. Top each with potato.
Step 4
Place dishes on a baking tray. Bake for 15 minutes or until golden and heated through. Serve with salad leaves.
