Savoury Mince & Sweet Potato Pie for Tired Souls

The Story Behind This Dish

There was a week when exhaustion clung to me like a shadow. Work felt endless, and my thoughts wouldn’t quiet down. On one of those nights, I made this Savoury Mince and Sweet Potato Pie. As the lamb bubbled away with chutney and tomatoes, the air filled with warmth. Mashing sweet potatoes into silky softness gave me a sense of control when life felt scattered. And when the golden cheese crust came out of the oven, it wasn’t just dinner—it was comfort I could hold in my hands. This pie doesn’t just fill the belly. It soothes the spirit.

Ingredients

• 1 tbsp extra virgin olive oil

• 500g lamb mince

• 250g jar tomato chutney

• 400g can finely chopped or diced tomatoes

• 250ml (1 cup) chicken stock

• 1kg sweet potato, peeled, chopped

• 125ml (1/2 cup) milk

• 30g butter

• 120g (1 1/2 cups) coarsely grated cheese

• 150g (1 cup) frozen peas

• Baby coriander leaves, to serve (optional)

Method

Make the filling
Heat oil in a large frying pan over high heat. Add lamb mince, cooking 5 minutes until browned. Stir in chutney, tomatoes, and stock. Bring to the boil, then reduce to medium-low. Simmer 20 minutes until sauce reduces. Stir in peas.

Mash the comfort
Steam or microwave sweet potatoes until tender. Mash with milk and butter until smooth and seasoned.

Bake with love
Preheat oven to 200°C (180°C fan forced). Spread mince mixture in an ovenproof dish. Top with sweet potato mash. Sprinkle with cheese. Bake 20 minutes until golden and bubbling.

Serve & soothe
Garnish with baby coriander if you like.

Tips for Soulful Cooking

• Swap lamb for beef or chicken mince if that’s what you have.

• Add a sprinkle of paprika or chili for warmth.

• Leftovers reheat beautifully for a second comforting meal.