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Sweet potato pot pies

Sweet potato pot pies


These hearty veggie pies are a great winter warmer

  • Feeds 2 Feeds 2
  • Ready in 1 hour

Each serving contains

  • Energy
    2491kj 597kcal
  • Fat
    High 48%
  • Saturates
    High 53%
  • Sugar
    Low 48%
  • Salt
    Low 48%

% of adult’s reference intake | Carbohydrates per serving : 56g


  • 1 sweet potato, peeled and diced
  • 200g Co-op British carrots, roughly chopped
  • 1 tbsp Co-op olive oil
  • 1 Co-op British leek, sliced
  • 1/2 stick celery, sliced
  • 1/2 red pepper, deseeded and roughly chopped
  • 100g Co-op frozen sweetcorn
  • 1/2 x 500g jar Co-op Italian creamy tomato pasta bake sauce
  • 85g ready rolled puff pastry
  • 1 Co-op British egg


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Toss the sweet potato and carrot in 1 tsp of the oil and spread out on a baking tray. Cook in the oven for 25 mins, or until tender
  3. Meanwhile, heat the remaining oil in a frying pan and cook the leek, celery and pepper over a low heat for 10 mins, stirring occasionally, until soft
  4. Add the sweetcorn and cook for 1 more minute, until thawed. Stir in the sauce, sweet potato and carrot and divide between 2 small pie dishes
  5. Gently roll out the pastry and cut out 2 lids, about 1cm wider than the top of the dishes. Beat the egg, then brush the rims of the dishes. Put the lids on top and lightly press down to seal
  6. Make 2 small slits in the top of each lid, brush with egg, and cook on a baking tray for 25-30 mins, until golden