Herbed Beef with Sweet Potato

Ingredients

• For the Beef
• Olive oil 2 tbsp
• Beef mince 500g
• Large onion 1
• Garlic cloves 3
• Dried oregano 1 tsp
• Dried thyme 1 tsp
• Ground cinnamon (optional, for authentic flavour) 1/4 tsp
• Chopped tomatoes 1 x 400g can
• Beef stock 200ml
• Salt to taste
• Black pepper to taste
• For the Sweet Potatoes
• Sweet potatoes 2 large
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped (for garnish) small bunch

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Peel and chop the sweet potatoes into 2-3cm chunks. Toss them in a baking tray with 1 tbsp olive oil, salt, and pepper. Roast for 30-35 minutes, or until tender and slightly caramelised, turning halfway through.
3. While the sweet potatoes are roasting, finely chop the onion and mince the garlic cloves.
4. Heat 2 tbsp olive oil in a large saucepan or deep frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned all over.
5. Drain off any excess fat, then add the chopped onion and minced garlic to the pan. Cook for 5-7 minutes until softened.
6. Stir in the dried oregano, dried thyme, optional cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
7. Pour in the chopped tomatoes and beef stock. Bring to a simmer, then reduce the heat, cover, and cook gently for 15-20 minutes, allowing the sauce to thicken slightly.
8. Taste and adjust seasoning if needed. If the sauce is too thick, add a splash more stock or water.
9. Serve the herbed beef mixture hot, spooned over the roasted sweet potato chunks. Garnish with fresh chopped parsley.