Sweet Potato and Meatball Mini Pot Pies

By FEEDING BOYS AND A FIREFIGHTER From Yummly

5 Ingredients 60 Minutes

Ingredients

• 500 grams vegetables (pack Iceland Mediterranean)
• 24 swedish meatballs (Kottbullar)
• 600 grams sweet potato (pack Iceland, Mash)
• parmesan (grated)
• fresh basil leaves (to garnish)

VEGETARIAN OPTION: Frozen meat-free meatballs are the perfect switch if you’re a veggie

Method

1. Pre-heat the oven to 200C fan/gas 7. Spread the frozen vegetables out in a large baking dish and roast for 20 minutes. Add the frozen Swedish meatballs to the dish and cook for a further 15 minutes.
2. Meanwhile empty the frozen sweet potato pellets into a saucepan with a 6 table spoons of water and stir over a gentle heat for around 10 minutes until smooth and creamy, then set aside to cool a little.
3. Take 4 mini pie pots and place 6 cooked meatballs in the bottom of each one. Spoon the remaining roasted vegetables into a blender and blitz until smooth, then divide the sauce between each pie dish covering the meatballs.
4. Finally add a layer of mashed sweet potato, swirling it with a fork to create a little pattern, then cover each with a grating of Parmesan cheese. Flash the pot pies under the grill for a few minutes until golden and then serve with a sprinkling of torn basil leaves.

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