Beef with sweet potato, parsnip and mushrooms by Annabel Karmel

Beef with sweet potato, parsnip and mushrooms by Annabel Karmel

by Annabel Karmel |
Published on

Preparation Time

35 minutes




  • 1 tbsp sunflower oil

  • Large red onion, peeled and chopped

  • 150g minced beef

  • 50g chestnut mushrooms, washed and chopped

  • 1 medium carrot, peeled and chopped

  • 1 large parsnip, peeled and chopped

  • 400ml unsalted beef stock

  • 1 tsp chopped thyme

  • 1 tsp tomato purée

  • 25g mature Cheddar, grated

  1. Heat the oil in a saucepan. Add the onion and beef, and fry for 5 minutes.

  2. Add the mushrooms, carrot and parsnip, and fry until softened.

  3. Add the stock, thyme and tomato purée. Bring to the boil, then cover and simmer for 20 minutes.

  4. Add the cheese and stir until melted.

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