Lamb and vegetable pot pies

Cooking Time 50 minutes

Ingredients (serves 4)
* olive oil cooking spray
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 3 teaspoons ground coriander
* 1/2 teaspoon ground chilli
* 600g lean lamb mince
* 400g orange sweet potato, peeled, diced
* 400g can diced tomatoes
* 3/4 cup salt-reduced beef stock
* 2 tablespoons tomato paste
* 1 bunch silverbeet
* 1 sheet frozen reduced-fat puff pastry, thawed


Method
1. Preheat oven to 200°C. Heat a large frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, coriander and chilli. Cook for 1 minute. Increase heat to medium-high. Add lamb. Cook, stirring to break up mince, for 5 minutes or until browned.
2. Add sweet potato, tomatoes, stock and tomato paste to pan. Stir to combine. Bring to the boil. Cover and reduce heat to medium-low. Simmer for 15 minutes or until sweet potato is tender.
3. Remove leaves from silverbeet stalks (see note). Roughly chop and add to pan. Cook for 1 minute or until wilted. Season with salt and black pepper. Allow to cool slightly.
4. Spoon mixture into four 1 1/3-cup capacity, 10cm (top) heatproof bowls. Cut four 12cm rounds from pastry. Place rounds over bowls to cover filling, pressing excess pastry over edge. Using a small, sharp knife, score a cross in each pie top. Brush with water. Sprinkle with cracked black pepper. Bake pies for 15 to 20 minutes or until pastry is golden and puffed. Serve.

Notes & tips
* Tip: You can make the filling up to the end of step 3, up to 3 days ahead. Complete step 4, baking pies for 30 minutes to serve.
* Preparing silverbeet: Using a sharp knife, cut down either side of stalk, cutting as close to the stalk as possible. Discard stalk. Place silverbeet in a colander. Rinse well. Place in a tea towel and pat dry. Roll leaves together tightly and shred or chop as required.

Source
Super Food Ideas - Page 32
Recipe by Tracy Rutherford