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Sweet Potato Topped Pot Pies Recipe
How to Make Sweet Potato Topped Pot Pies
Method
Peel and cut sweet potato into small quarters. In a medium-sized saucepan, half filled with water, add sweet potato and bring to boil. Turn down to simmer for 15-20 minutes. Drain then mash to desired consistency. Set aside. Trim the beef and cut into 2cm pieces. Place plain flour in a bowl and season with salt and pepper. Add gravy beef pieces and toss to coat. Remove and shake off excess flour. Heat the olive oil in a large, heavy-based saucepan over a medium-high heat. Brown the beef in 3 batches and remove from pan. Add a little more oil if necessary then add onion and carrot. Cook for 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the flour, stir through and cook for 1 minute. Remove pan from heat and slowly add beef stock while stirring. Add beer, tomato paste, worcestershire sauce and bay leaves. Return beef to saucepan and bring to the boil. Reduce the heat, cover and simmer for 1½ hours. Remove lid and simmer for another ½ hour or until the beef is very tender and the liquid reduced to a thick gravy. Remove from heat and cool. Preheat oven to 180°C (160°C fan-forced). Spoon beef mixture into 6 x 1 cup capacity ramekins or pots. Spoon sweet potato mash on top of beef mixture, then cook further for 20 minutes. Serve with your favourite vegetable side dishes. Caution: ramekins will be very hot when removing from oven.
