Minced beef & sweet potato stew

Thrifty lean mince makes a great base for a hearty family casserole – serve this one-pot with seasonal greens

  • Prep:20 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 368
  • fat 13g
  • saturates 5g
  • carbs 35g
  • sugars 17g
  • fibre 6g
  • protein 29g
  • salt 0.6g


  • 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


  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.

  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.

  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.

  4. Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.

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