Check off ingredients as you shop!
- Albertsons - 93% Lean Ground Beef, 28 oz (112 g)
- Large Chopped Onion, 1 onion
- Large Raw Carrots, 2 carrots
- Hunt's - Crushed Tomato, 1.25 cup
- Knorr - Beef Stock Cube, 1 cube
- Rutabagas, 680 g
- Large White Potato, 32 oz
- Worcestershire, 3 Tbsp
- Serving Size: 6
- Calories: 396
- Carbs: 47 g
- Fat: 9 g
- Protein: 35 g
- Sodium: 618 mg
- Sugar: 14 g
Preheat the oven to 300 degrees.
Cook the beef in a non-stick, ovenproof pan on the hob until browned. Add the onion and carrots and cook for a further 5-10 minutes, until softened.
Add the passata or tomatoes, crumbled stock cube, Worcestershire sauce if used and salt and pepper to taste, mixing well. Cook for 5 minutes.
Cover and cook in the oven for 1 hour, then increase the oven temperature to 400 degrees.
Meanwhile, cook the rutabaga in boiling water until soft, then drain and mash to a puree. At the same time, in another pan, cook the potatoes in boiling water until tender, then drain and mash to a puree. Mix the rutabaga with the potato until well combined.
Transfer the beef mixture to a large baking dish or 6 individual baking dishes and top with the rutabaga and potato mash. Sprinkle with grated cheese if liked and bake for 20-25 minutes until browned. Serve with vegetables in season.