Instructions

1. Add 2 T olive oil to a frying pan and over medium heat brown the meat.
   – Drain off excess grease.
   – Using a colander, rinse meat under warm water to remove remaining grease. Shake to dry.
2. Wash and peel sweet potatoes.

Cut sweet potatoes:

• You will need twelve, ¼” thick slices, about as big around as the bottom of a muffin tin.
• Cut remaining sweet potatoes into 1” pieces.

1. In a 12-count muffin tin, place a drop or two of Olive Oil in the bottom of each compartment.
   – Place a slice of sweet potato in each.
2. Put 1” pieces of sweet potato in a medium pot with enough water that they are all submerged.
   – Bring to a boil on high heat until the potatoes are fork tender.
   – Drain and rinse.
   – Mash.
3. In a large bowl, mix meat with peas, pumpkin, crack in the eggs.
   – Mix well.
4. Spoon meat mixture into the muffin tin, distributing evenly between the 12 compartments.
   – Top with mashed sweet potatoes, covering the meat.
5. Cook at 350 / 180 degrees for 20 minutes.
6. Cool.
   – Use a spoon to loosen edges.
   – Remove from pan.
   – Store in an airtight container in the fridge for up to three days or freeze for future use.

Gather all the ingredients

Peel sweet potatoes

Brown ground beef

Once browned, remove from heat

Rince beef mince under the tap

Add olive oil to muffin tray

Mix beef mince, eggs, peas, pumkin

Mix well

Add mixture in muffin tin

Cut sweet potatoes

Boil potatoes

Once soft, drain

Mash potatoes

Spoon potatoes on top of beef mince

Bake for 20 Minutes

Decorate!