Preheat the oven to 200°C (180° fan-forced).Place sweet potato and cauliflower in a large microwave-safe container. Add 2 tablespoons water, cover and cook on HIGH (100%) for 5-6 minutes or until tender. Add half the oil, season and use a potato masher to create a fluffy mash.
Lightly oil 4 x 1 ½ cup capacity pie dishes or ramekins and place on a baking tray. Divide beef mixture between dishes and top with mash. Cook in oven for 20 minutes or until lightly browned.
Meanwhile, bring a large saucepan of salted water to the boil over medium-high heat. Add peas and cook for 4-5 minutes or until tender. Drain. Transfer peas to a food processor. Add remaining olive oil and lemon juice. Season and process until blended, but still thick with small pieces of peas.
Spoon mushy peas on top of pies. Sprinkle with thyme and serve with garlic greens, extra mushy peas and chutney.
Tips
Any type of mash would work well on top of the pies or add a lid of puff pastry.
Use cauliflower rice and pre-made sweet potato or potato mash for this recipe if you are time poor.
Sprinkle top of mash with a little grated cheddar or parmesan cheese, if desired.
