Mushroom, Beef & Lamb Stew with Low Carb Parmesan Potatoes

Cook Potatoes:

Preheat oven to 180°C. Thinly slice potatoes into rounds. Add potatoes to a lined baking tray (using 2 if necessary) and toss with olive oil, salt and pepper to coat. Spread in a single layer and roast for 18 - 20 minutes, until brown and tender. Remove from oven and carefully top potatoes with parmesan. Return to the oven and roast for a further 4 - 6 minutes, until the cheese is lightly browned.

Prepare Ingredients:

While the potatoes roast, wash the fresh produce. Cut mushrooms into bite size pieces. Cut celery into 1 cm pieces. Thinly slice spring onion, separating the white bottoms and green tops.

Brown Mince:

In a large pan, heat olive oil (enough to coat the pan) over medium high heat. Add mince and cook, breaking into smaller pieces with a wooden spoon for 5 minutes, until browned and cooked through.

Add Vegetables:

Add the mushrooms, celery and white parts of spring onion to the pan and cook for 3 - 4 minutes, until lightly browned and softened.

Finish Stew:

Add the spice mix and tomato paste to the pan. Cook for 2 minutes, stirring occasionally. Add the beef stock concentrate and 1 cup water. Continue to cook, stirring occasionally, scraping any browned bits from the bottom of the pan until thickened, about 6 minutes. Season with salt and pepper.

You Plate It:

Divide stew between plates. Top with parmesan potatoes and garnish with the green tops of the spring onions. Enjoy!