Mexican bean and beef pies with kumara topping

1 Preheat oven to 180ºC. Spray a large saucepan with oil and place over a medium heat. Cook onion, carrot and courgette, stirring for 6-8 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring for 1 more minute.

2 Add mince and cook, breaking up with a wooden spoon for 5 minutes or until browned. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, kidney beans and 1/3 cup water. Cook, stirring occasionally, for 10 minutes or until thick. Remove and set aside.

3 Meanwhile, steam, boil or microwave kumara for 4-5 minutes until tender then mash until smooth. Divide mince mixture among 4 x 1-cup-capacity individual ovenproof dishes or ramekins. Top each dish with one-quarter of the mashed kumara.

4 Place dishes on a large baking tray and bake for 15 minutes or until top is golden. Set aside to cool for 5 minutes. Serve pies with salad greens.