• 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 350g lean beef steak mince
  • 1 tbsp tomato purée
  • 1 tsp dried mixed herbs
  • 200ml beef stock, made using 1 stock cube
  • 400g sweet potatoes, peeled and cut into 4cm chunks
  • 300g potatoes, peeled and cut into 4cm chunks
  • 300g carrots, peeled and chopped
  • 30g dairy spread
  • 380g frozen garden peas


  1. 1

    Heat the oil in a pan and fry the onion for 5-10 minutes until soft, adding the garlic for the last minute. Turn the heat up to medium/high, add the mince and cook for 5 minutes.

  2. 2

    Stir through the tomato purée and mixed herbs, then pour in the stock. Bring to the boil, then simmer for 15 minutes, until thickened.

  3. 3

    Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Cook the sweet potatoes, potatoes and carrots in a pan of boiling water for 10 minutes until soft. Drain and mash with the dairy spread.

  4. 4

    Spoon the mince mixture into a 1-2 litre-baking dish and top with the mash. Bake in the oven for 20 minutes. Meanwhile, cook the peas in boiling water for 2 minutes. Drain and serve as a side.

Nutritional Details

Each serving provides
  • Energy 2399kj 573kcal 29%
  • Fat 23.8g 34%
  • Saturates 7.5g 38%
  • Sugars 15.3g 17%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

54.9g carbohydrate 8.5g fibre 30.5g protein

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