• 2 tbsp vegetable oil
  • 450g diced beef casserole steak
  • 1 medium onion, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 2 beef Oxo cubes
  • 1½ tbsp McDougalls plain flour
  • 1 tbsp tomato puree
  • 500ml water
  • 400g sweet potato, peeled and grated
  • 1 pinch salt
  • 1 pinch pepper


  1. 1

    Preheat an oven to 170°C.

  2. 2

    Heat half the oil in a large pan and add the beef. Cook for 4-5 minutes, browning all over, then remove from the pan and set aside.

  3. 3

    Add the onions and carrots and cook for 3-4 minutes until softened and starting to brown. Return the beef to the pan and cook for a minute or so.

  4. 4

    Sprinkle over the Oxo cubes and cook for 2-3 minutes. Add the flour and stir well to coat the beef and vegetables. Cook for a minute keeping it moving so it does not stick or burn. Add the tomato puree and water, bring to the boil and then simmer for 2-3 minutes.

  5. 5

    Place into a casserole dish, cover with a lid and place into the oven. Cook for 1 hour and 20 minutes. Whilst the casserole is cooking, mix the grated sweet potato in a bowl with the oil. Season with a little salt and pepper. Remove the casserole from the oven, take off the lid and top with the sweet potato, ensuring it is evenly covered.

  6. 6

    Return to the oven and cook for another 40 minutes until the topping is nicely browned. Remove allow to sit for a few minutes before serving.

Nutritional Details

Each serving provides
  • Energy 1474kj 352kcal 18%
  • Fat 10.2g 15%
  • Saturates 2.2g 11%
  • Sugars 11.0g 12%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 448kj/107kcal

Each serving provides

33.4g carbohydrate 6.2g fibre 28.6g protein

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