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Recipe Instructions

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.

Recipe Ingredient

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

Cook Time


Prep Time


Total Time



144.09 calories

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



Bake, family friendly, healthy, mince, puff pastry, silverbeet, sweet potatoes, lamb, pie, savoury pie, pies, lunch, dinner, main, weeknights, comfort food, child-friendly, easy, simple, everyday, kid friendly


Classic cafe-style meat pies are best when theyre homemade and topped with crispy puff pastry.

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