Beef and Sweet Potato Casserole
Ingredients
- 1 large onion sliced.
- 4 cloves of garlic chopped.
- 2 tablespoons olive oil
- 4 small carrots chopped.
- 2 parsnips peeled and chopped.
- 1 leek washed and sliced in chunks.
- 1 red pepper deseeded and diced
- 600g of lean minced beef
- ½ teaspoon of mixed herbs
- 130g of button mushrooms, roughly chopped.
- 1 tin of chopped tomatoes
- 1 tablespoon of gluten free mustard
- 2 tablespoons of sorghum flour or gluten free plain flour
- 1 tablespoon of marigold Swiss bouillon. (or gluten free stock cube)
- 80ml of red wine
- Handful of flat parsley chopped.
- 6 spring onions sliced.
Method
1. Heat oven to 160◦c
2. Heat half olive oil in a deep non-stick pan.
3. Mix the beef with the flour and herbs Roll into meatballs and fry in the hot oil. Remove from the pan and set aside.
4. Add in the remaining oil to the saucepan, then add the sliced onion, carrots, and sweet potato. Leeks, chopped garlic cloves, peppers, and mushrooms. Fry for 10 minutes, stirring continuously.
5. Put the meatballs back into the pan and add the Swiss bouillon made into stock. Cook, stir, for 2 mins.
6. Add in the tin of tomatoes, red wine and 400ml of water. Season well with salt and freshly ground pepper. Transfer into an ovenproof dish, cover and bake in the oven for 30 mins.
To serve:
Sprinkle chopped flat parsley and spring onions.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
Recipe Developed By
