Sweet Potato Meat Pie

Brenda Villagomez
Prepare this Sweet Potato Meat Pie recipe. This dish, due to its ingredients, is ideal for a complete meal, as it has protein from the meat, carbohydrates from the sweet potato, and vegetables from the carrot and celery. Don't complicate things and make this delicious meat pie. In this Sweet Potato Meat Pie, we suggest using certain vegetables, but the ingredients for the pie can be of your choosing; you can substitute sweet potato for regular potato. Enjoy this easy recipe.
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Ingredients
10
Servings
  • 4 sweet potatoes, peeled and cut into cubes, for sweet potato puree
  • 1/2 cups butter, cut into small cubes, for sweet potato puree
  • 1 tablespoon salt, for sweet potato puree
  • 1 tablespoon pepper, for sweet potato puree
  • 1 tablespoon nutmeg, for sweet potato puree
  • 1 cup whipping cream, for sweet potato puree
  • 1/4 cups butter, for sweet potato puree
  • 1 egg, for sweet potato puree
  • 3 tablespoons olive oil, for filling
  • 1 cup onion, finely chopped, for filling
  • 2 tablespoons garlic, finely chopped, for filling
  • 1/2 cups leek, finely chopped
  • 1 kilo ground beef, for filling
  • 1 cup tomato purée, for filling
  • 1 cup red wine, for filling
  • 1 cup beef broth, for filling
  • 2 cups carrot, cut into small cubes, for filling
  • 1 cup peas, blanched for filling
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch rosemary, finely chopped
Preparation
35 mins
1h 20 mins
Low
  • Preheat the oven to 200° C
  • On a sheet of aluminum foil, place the sweet potatoes, cover with butter, and season with salt, pepper, and nutmeg to your liking. Wrap them and bake until soft and cooked.
  • Remove the sweet potatoes from the oven, cool, and peel. Process them with the cream, butter, and egg until you obtain a very smooth puree. Adjust seasoning and set aside.
  • For the filling, heat a pan over medium heat with olive oil, fry the onion, garlic, and leek until they shine. Add the meat and continue cooking until it changes color, add the tomato puree and deglaze with red wine, fill with beef broth, cook until it reduces by half, season with salt and pepper, add the vegetables and a touch of rosemary.
  • In an oven-safe dish, place the filling and cover with the sweet potato puree. Bake for 10 minutes until the puree is golden. Remove from the oven, let it rest a bit before serving to prevent it from losing juices. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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