Cooking Ground Beef When Frozen
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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.
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.
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.
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.
olive oil cooking spray
1 brown onion, finely chopped
2 garlic cloves, crushed
3 tsp ground coriander
1/2 tsp ground chilli
600g lean lamb mince
400g orange sweet potato, peeled, diced
400g can diced tomatoes
191.25 gm beef stock
44.40 gm tomato paste
1 bunch silverbeet
1 sheet frozen reduced-fat puff pastry, thawed
32.9 grams fat
14.8 grams saturated fat
45.9 grams carbohydrates
6.1 grams sugar
34.7 grams protein
81 milligrams cholesterol
664 milligrams sodium
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Classic cafe-style meat pies are best when theyre homemade and topped with crispy puff pastry.