Beef bolognese with sweet potato mash
This low-calorie bolognese dish is hearty as well as healthy.
Ingredients
- 300 g beef mince
- 300 g sweet potato
- 200 g passata
- 120 g chestnut mushrooms
- 20 g pine nuts
- 40 g spinach
- 1 red pepper
- 1/2 gluten-free beef stock cube
- 2 tbsp sundried tomato paste
- 2 tsp dried Italian herbs
- Sea salt & freshly ground black pepper
- Coconut oil or olive oil
Instructions
-
Dissolve the beef stock cube in a jug with 150ml boiling water.
-
Roughly chop the red pepper and finely slice the mushrooms.
-
Heat a medium-sized pan with 1 tsp oil on a medium-high heat and fry the beef mince for 8 minutes until golden brown. Season with a pinch of sea salt and black pepper.
-
Meanwhile, peel and chop the sweet potato into 1cm cubes and place in a saucepan. Cover with boiling water and cook for 10 minutes until softened.
-
Add the red pepper and mushrooms to the beef and cook for 5 minutes, then add the passata, sundried tomato paste, beef stock and Italian herbs. Simmer for 10 minutes, then stir through the spinach.
-
Drain the sweet potato and mash with a potato masher. Season with a pinch of sea salt.
-
Serve the sweet potato mash on 2 warm plates and spoon over the rich beef bolognese. Sprinkle over the pine nuts.