Ingredients
- 1 tbsp sunflower oil
- 1 large onion , chopped
- 1 large carrot , chopped
- 1 celery stick, sliced
- 500g lean minced beef
- 1 tbsp tomato purée
- 1 tbsp mushroom ketchup
- 400g can chopped tomato
- 450g sweet potato , peeled and cut into large chunks
- few thyme sprigs
- 1 bay leaf
- handful parsley , chopped
- Savoy cabbage , to serve
Method
- STEP 1
Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
- STEP 2
Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
- STEP 3
Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
- STEP 4
Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.
Recipe from Good Food magazine, December 2012
