Moroccan Pot Pies

"No, it's not a fruit cake."

Appearances can be deceiving! This is a giant Moroccan pot pie thanks to Recipe+ . It ticks all of my boxes- not too much cooking is required.

Ingredients: 1 tablespoon olive oil, red onion finely chopped, 2 crushed garlic cloves, 1 tablespoon Moroccan seasoning, one third cup chopped coriander leaves, 600g beef mince, one and a half cups tomato pasta sauce, half cup boiling water, one small beef stock cube, 1 zucchini finely chopped, 400g can brown lentils (rinsed) one quarter cup dried sweetened cranberries (finely chopped) 500g sweet potato, 30g butter, 100g fetta, crumbled.

Method: Heat oil in frying pan over moderate heat. Add onion and cook until soft. Add garlic, seasoning and the coriander. Cook and stir for one minute or until fragrant.

Cook mince (you know I love mince), add pasta sauce (jars are my friends), the water and crumbled stock cube. Bring to the boil. Reduce heat, let it simmer for around 10 minutes or until mixture starts to thicken. Stir in the zucchini, lentils and the cranberries.

Meanwhile cook sweet potato until tender. Drain, mash with butter and then stir through more cranberries and feta. (this tastes sooooo good)

Preheat oven to 180 degrees. Put mince mixture into an oven proof dish. Top with the sweet potato mix and bake for 15 minutes, or until nicely brown.

Success rate: Two out of four family gave this the thumbs up!