Beef and vegetable hotpot with sweet potato slices
Lean beef and vegetables in a rich gravy, topped with thin slices of sweet potato baked until soft and golden.
- Time1 hr 45
- LevelMedium
- Costabout £1.60 a head
- Oven170°C (150°C fan)
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Toss the beef in the flour.
- 2
Spray a casserole dish and brown the beef in two batches, 4 minutes each, then set aside.
8 min - 3
Cook the onions, carrots, celery and mushrooms in the same dish for 5 minutes.
5 min - 4
Return the beef, add the tomato purée, thyme and stock and bring to a simmer.
- 5
Overlap the sweet potato slices on top. Spray lightly, cover with a lid and bake for 1 hour.
60 min - 6
Take the lid off and bake for 25 minutes more until the top is golden and the beef is tender.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.