Ingredients: (Serves 4)

• 4 Medium Sweet Potatoes

• 1 Onion (chopped)

• 1 Carrot (chopped)

• 1 Celery Stick (chopped)

• 600g Minced Beef

• 1pkt Knorr Tomato Soup

• 70g Emborg Frozen Mixed Vegetables

• 150ml Boiling Water

• 150g Plain Flour

• 1/2tsp Baking Powder

• 100ml Milk

• 50g Grated Parmesan

• 2 Coccodi Italian Medium Barn Eggs

• 1/2tsp Dry Rosemary

• 2tsp Olive Oil

• Salt & Pepper to Taste

Method:

1. Peel the potatoes and slice them to a 1cm thickness.

2. Lightly oil your pie dish and arrange the sliced potatoes tightly over the bottom and borders. Fill in any gaps with potato chunks. 

3. Lightly spray the top with some olive oil, and season with salt, pepper, and dry rosemary.

4. Bake in a preheated 220°C oven for about 20 minutes.

5. In the meantime prepare the filling.

6. In a deep pot or large skillet, fry the onion in some olive oil until soft, then add the celery and carrot and continue to cook for about 5 minutes.

7. Add the beef and cook for another 3 minutes until the beef starts turning brown.

8. Stir in the tomato soup mix, followed by boiling water. Stir.

9. You should obtain a creamy texture. Finish it off with the mixed vegetables, bring to a boil and lower the flame.

10. Adjust with salt & pepper if needed, then let it simmer for about 5 minutes and turn it off. 

11. After 25 minutes get your potatoes out of the oven, and lightly squash them with the back of a spoon to create a solid base.

12. Fill the potato base with the beef mixture and level the surface evenly.

13. In a bowl, combine the flour with the baking powder, parmesan cheese and some salt. Then add the milk followed by the eggs. 

14. Mix it well using a hand whisk until nice and silky. Avoid any lumps.

15. Gently pour over the beef covering the top of your pie.

16. Bake in a preheated 200°C oven for about 25 minutes, or until a nice golden crust is formed, and the edges are bubbly.

17. Let it rest for about 10 minutes before serving. 

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