Moroccan Pot Pies

Prep Time
Cook Time
Ready In

"From Recipe + May '17."

Original recipe yields 4 servings


  • Serving Size: 1 (572.6 g)
  • Calories 1082.1
  • Total Fat - 41.5 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 167.2 mg
  • Sodium - 606.9 mg
  • Total Carbohydrate - 101.1 g
  • Dietary Fiber - 36.8 g
  • Sugars - 14.3 g
  • Protein - 76.7 g
  • Calcium - 380.8 mg
  • Iron - 14.8 mg
  • Vitamin C - 40 mg
  • Thiamin - 1.1 mg

Step 1

Heat oil in a large frying pan over moderately high heat and add onion and cook and stir for 3 minutes or until soft and then add garlic, seasoning and half the coriander and cook and stir for 1 minute or until fragrant.

Step 2

Add the mince and cook, stirring to break up lumps, for 5 minutes or until browned and then add the pasta sauce, the water and crumbled stock cube and bring to the boil and then reduce heat and simmer, stirring occasionally for 10 minutes or until mixture thickens slightly.

Step 3

Stir through the zucchini, lentils, cranberries (Craisins) and the remaining, chopped coriander leaves.

Step 4

Meanwhile cook sweet potato in a saucepan of boiling water for 10 minutes or until tender and then drain and then return to pan and add butter and mash until almost smooth and then stir through the extra coriander and extra cranberries and the fetta.

Step 5

Preheat oven to 180C/160C fan forced.

Step 6

Spoon beef mixture into 4 x 1 3/4 cup ovenproof dishes and then place on an oven tray and top with sweet potato mix and bake for 15 minutes or until bubbling and golden brown.

Tips & Variations

No special items needed.