HEARTY BEEF CASSEROLE, ROOT VEGETABLE MASH

TOTAL TIME: 45 MINS

SERVINGS: 2

CALORIES/SERVING: 329 CALS

INGREDIENTS

• 200 Gram lean beef strips (raw, chopped)

• 3 ml olive oil (to prepare the beef)

• 1 Tablespoon dried thyme

• 1 Tablespoon dried rosemary

• pinch Himalayan salt

• pinch black pepper

• 45 Gram brown onion (diced)

• 50 Gram carrot (diced)

• 50 Gram celery (diced)

• 2 garlic clove (crushed)

• 60 ml reduced salt liquid beef stock

• 60 Gram canned crushed tomatoes

• 10 ml olive oil

• 140 Gram white potato (uncooked, diced)

• 140 Gram sweet potato (uncooked, diced)

METHOD

1. In a bowl combine the olive oil, rosemary, and thyme. Marinate the beef in the herbed oil for one hour in the fridge. Season with salt

2. Heat olive oil in a non-stick pot over medium temperature and saute the onion and garlic for a few minutes. Add the carrot, celery, and diced beef and cook for several minutes stirring well

3. Add the beef stock and crushed tomatoes and simmer on low heat for 30-45 minutes or until tender. Season with salt and pepper

4. Meanwhile, cook the potato and sweet potato in a steaming basket over boiling water until softened. Once ready, transfer to a bowl and mash using a fork or masher Season with olive oil and salt

5. Serve the beef casserole alongside the root vegetable mash

6. Refrigerate the leftovers for tomorrow

NUTRITION

Serving size 300g

Calories 329 cal

Protein 32.3g

Fat, total 10.6g

- saturated 2.6g

Carbohydrate 23.7g

- sugars 8.2g

Sodium 263mg