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Ingredients

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

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A star rating of 4.3 out of 5.64 ratings
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