Prep time: 20 mins Cook time: 1 hour – can be frozen
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 tomatoes
450g sweet potatoes , peeled and cut into large chunks
few thyme sprigs
1 bay leaf
handful parsley , chopped
Savoy cabbage , to serve
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.
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.
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.
Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.
368 kcalories, protein 29g, carbohydrate 35g, fat 13 g, saturated fat 5g, fibre 6g, sugar 17g, salt 0.6 g