Beef and Sweet Potato Pie

Budget food never tasted so good! A quick and easy week night meal or for casual weekend entertaining. The sweet potato has been classed as an “anti-diabetic” food because it helps stabilize blood sugar levels and lowers insulin resistance. This root vegetable is an excellent source of vitamin A and a very good source of vitamin C. This recipe is adapted from Australian Good Taste magazine. For more health benefits on the sweet potato, click here.

Serves 4 (as a light meal)
400g minced beef
35g packet taco seasoning
400g can of diced tomatoes
300g sweet potato, peeled and cut into 3cm pieces
250g potato, peeled and quartered
40g butter
80ml (1/3 cup) milk
4 round (20cm diameter) flour tortillas

Preheat oven to 200c. Heat a large non stick frying pan over high heat. Add the mince and cook, stirring with a spoon to break up any lumps, for 5 minutes or until the mince changes color. Add the taco seasoning and cook for 1 minute. Add tomatoes and reduce heat to medium low. Cook, stirring occasionally for 10-15 minutes or until he mixture thickens slightly.

Meanwhile, cook the potatoes in a pot of boiling water 10 minutes or until tender. Drain and return to pot. Add the butter and mash until smooth. Add the milk and stir until well combined. Season with salt and pepper.

Brush four 185ml (3/4 cup) capacity non stick muffin pans with oil to grease. Line the bases and side with the tortillas. Bake in oven for 10 minutes or until crisp. Spoon the mince mixture among tortilla cases and top with the mashed potatoes. Bake for another 10 minutes or until heated through. Divide among serving plates and serve with your favorite vegetables.

The Culinary Chase’s Note: The only sweet potatoes I could get here were purple and I didn’t think that would look so appetizing. I used yellow potatoes (Yukon Gold) instead. I liked the flavors and made it seem like I was eating an upmarket (is there such a thing?) taco! Perhaps next time I’ll serve with home made guacamole and salsa.