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Mini lamb and sweet potato pies

  • Serves 4
  • 50 mins


500g Northern Ireland Farm Quality Assured lean lamb mince

1 medium onion

1 garlic clove

1 small handful basil

2 large sweet potatoes

2 x 5ml spoons (2 tsp) olive oil

1 x 5ml spoon (1 tsp) tomato puree

400g can chopped tomatoes

100ml water

½ reduced salt lamb stock cube

1 x 5ml spoon (1 tsp) cinnamon

1 small can (198g) of sweet corn

50g Parmesan cheese


Chopping boards, knives, garlic crusher, peeler, measuring spoons, large frying pan, wooden spoon (mixing spoon), can opener, measuring jug, saucepan, colander, serving dish, grater, oven gloves.


  1. Peel and chop the onion finely. Peel and crush the garlic.
  2. Chop the basil.
  3. Peel the sweet potato and cut into small pieces. Cook the sweet potato in boiling water for 15-20 minutes until tender.
  4. Heat the olive oil and fry the onion until soft.  Add the garlic and minced lamb and fry until the lamb is cooked.
  5. Add the tomato puree, chopped tomatoes, water, stock cube, cinnamon and basil and stir.
  6. Bring to the boil and simmer for 10 minutes.
  7. Drain the sweetcorn and add to the meat mixture, stir and simmer for 5 minutes.
  8. Drain the sweet potato.
  9. Pre-heat the grill to medium.
  10. Spoon the lamb into a serving dish and top with the sweet potato.
  11. Grate the parmesan. Sprinkle the parmesan on top of the lamb and potatoes.
  12. Grill for a few minutes until the cheese is golden brown.

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