300g 5% beef mince
1 medium onion, sliced into wedges
1 carrot, peeled and cut into 1” chunks
1 tsp dried oregano
1 beef stock cube or pot
15ml Worcestershire sauce or soy sauce
30g tomato purée
200g passata
3 medium potatoes, cut into 1” chunks
Pre heat oven to 220C/425F/Gas Mark 7.
Boil a kettle and heat a large, wide-based oven-proof casserole dish with a matching lid over a high heat.
Add the beef mince to the dish and break it up into large chunks and cook for 1-2 min or until lightly browned all over.
Add the onion wedges, carrot chunks, dried oregano and tomato paste to the dish and stir very well.
Add 300ml boiled water along with the stock cube, passata and Worcestershire seasoning generously.
Bring to the boil over a high heat, then top with the chunked potatoes.
Add the lid then place the dish into the oven, for 20 minutes until the potatoes are tender and everything's cooked through.
Remove the lid and return to the oven for another 10 minutes until the sauce has thickened.
Serves 2 475 calories
P: 42 C: 61 F: 7 6g fibre