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Beef and kumara pies
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Picnic-perfect golden beef mince pie filled with sweet potato goodness.
Ingredients:
  • 400g beef mince
  • 1 x 35g pkt taco seasoning
  • 1 x 400g can diced tomatoes
  • 1 medium (about 300g) orange sweet potato (kumara), peeled, cut into 3cm pieces
  • 1 large (about 250g) pontiac potato, peeled, quartered
  • 40g butter
  • 80ml (1/3 cup) milk
  • Salt & freshly ground black pepper
  • Vegetable oil, to grease
  • 4 round (20cm-diameter) flour tortillas
  • Steamed green beans, to serve
Instructions:
  • Preheat oven to 200°C. In a large non-stick frying pan over high heat, cook the beef, stirring to break up any lumps, until it changes color, about 5 minutes. Stir in taco seasoning and cook for 1 minute until aromatic. Add the tomato. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the beef mixture thickens slightly. Remove from heat.
  • In a large saucepan of boiling salted water, cook the sweet potato and potato until tender, about 10 minutes. Drain thoroughly, then return to the pan. Add butter and mash with a potato masher or fork until smooth. Stir in milk until fully combined. Season with salt and pepper to taste.
  • Grease four 185ml (3/4-cup) capacity non-stick Texas muffin pans with oil. Line the holes with tortillas and bake in a preheated oven until crisp. Spoon beef mixture into tortilla cases, top with sweet-potato mixture, and bake until heated through and lightly browned. Serve with steamed beans, if desired.

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