Beef & Lamb Stew with Parmesan Low Carb Potatoes
- Prep time: 40
- Calories: 640
- 300 Grams of Beef and Lamb Mince
- 100 Grams of Swiss Brown Mushrooms
- 1 Stalk of Celery
- 2 Low Carb Potatoes (Select)
- 2 Spring Onion
- 2 Tablespoons of Parmesan (Shredded)
- 1.5 Tablespoons of Tomato Paste
- 1 250ml Pack of Beef Stock
- 1 Tablespoons of YPI Stew Spice Blend
Cook Potatoes:Preheat oven to 180°C. Thinly slice potatoes into rounds. Add potatoes to a lined baking tray 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 blend and tomato paste to the pan. Cook for 2 minutes, stirring occasionally. Add the beef stock. 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!