The sweet potato mash, enriched with butter and flecked with rosemary, gives the pie a delicious twist, particularly where the savoury beef bubbles up around the edges of the topping and forms little rivulets of caramelised goodness and the vegie-packed beef filling has a lovely depth of flavour from tamari and veal stock.

We give the beef a quick high sear to brown it, then cook it gently with cauliflower, carrots, onion and garlic in a mix of crushed tomatoes and homemade veal stock. When tender we add a sprinkle of cinnamon and a dash of tamari (wheat-free soy). Delicious.

To make the topping, we steam peeled sweet potatoes and puree them with chopped rosemary and butter.

To assemble, we simple pile the filling into oven-ready trays, pipe on the topping and freeze, ready for you to bake at home.

 

Beef mince, sweet potato, butter, rosemary, cinnamon, olive oil, onion, celery, carrots, cauliflower, garlic, tomatoes, tomato paste, veal stock (veal bones, celery, onion, carrots, garlic, peppercorns, parsley), salt, pepper, tamari.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK SMALL: Remove plastic film and cook in a preheated 180C oven for  35-50  (from defrosted) to  45-60 minutes (from frozen), or until the pie is heated right through to the centre.

TO COOK LARGE: Remove plastic film and cook in a preheated 180C oven for 50-60 (from defrosted) to 60-70 minutes (from frozen), or until the pie is heated right through to the centre. 

DEFROST INFORMATION: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.