Sweet Potato and Beef Pie
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Serves: 4
 
A healthy, vegetable packed, high protein pie that you can make ahead and store in the fridge for busy weeks.
What You Need
  • 400 gms beef mince
  • 500 gms of sweet potato, thinly sliced
  • 1 bunch of silver beet
  • 1 large leek
  • 2 tablespoons of macro plain gluten free flour
  • Olive oil
  • Olive oil spray
  • 1½ cups of low fat ricotta cheese
  • 2 eggs
  • ½ cup of grated parmesan cheese
  • A handful of grated light cheese
What You Do
  1. Pre-heat oven to 200 degrees. Peel and thinly slice sweet potato. Put sweet potato slices in a single layer on a two baking trays and bake for 15 minutes or until soft. Layer them in the bottom of a large oven proof dish.
  2. Heat oil in fry pan and fry beef until brown. Add leeks and cook until soft. Layer on top of sweet potato in the oven proof dish. Sprinkle the flour over the beef with a little bit of cheese. This will help to bind the pie together as well as soaking up extra liquid from the beef.
  3. Strip the green leaves off the silver beat. Bring a large pot of water to boil on the stove. Drop the silver-beet leaves in the boiling water for 30 seconds then drain. Layer on top of the cheese and flour.
  4. Mix ricotta, eggs and half the parmesan cheese in a bowl. Pour on top of the silver beet. Sprinkle with remaining parmesan cheese and bake in the oven for 30 minutes until brown.
Recipe by Smaggle at http://www.smaggle.com/3-easy-make-ahead-lunches-for-work/