FreeFrom Sweet Potato Use-up Pie
Wheat, gluten, dairy, corn, egg, soya, onion & nut free; can be nightshade free
A tasty way to use up the remains of a roast - or that tin of corned beef in the back of the cupboard.
approx 800g / 1lb 12oz sweet potato
sea salt, freshly ground black pepper
butter, dairy-free spread or olive oil
approx 400g / 14oz roast lamb, beef, pork or chicken
or 2 x 225g / 8oz tins (cans) of corned beef
2 tbsp fat raisins
250ml / 8fl oz left over gluten/wheat-free gravy or stock
1 small pack plain potato crisps (chips) - optional
Heat the oven to 180C/350F/Gas mark 4.
Peel the sweet potatoes, cut into large cubes and steam for approx 15 minutes or until soft. Turn into a bowl and mash. Season to taste with sea salt and freshly ground black pepper and add butter, spread or oil to taste - although the sweet potato is very soft so you may not need much.
Cut up the meat or break up the corned beef in the bottom of a pie dish and mix in the raisins. Season lightly and pour over the gravy or stock.
Spoon the sweet potato over the meat and, if you are using them, crush the crisps and spread over the top.
Bake uncovered for 40 minutes - and eat.
Serves 4 - per portion
561cals - 32g protein
27g total fat - 13g sat / 9g mono / 2g poly
52g carbohydrate of which 16g sugar
5g fibre - 393mg sodium / 0.99g salt
Good Source of: Vitamin A, B1, B2, B6, iron & zinc
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