Beef Mince & Veggie Stew With Mash

Boil a kettle, peel your potatoes and chop them into small, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a little drizzle of vegetable oil over a medium-high heat

Once hot, add your beef mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, top, tail, peel and dice your carrot[s] finely

Top, tail, peel and chop your parsnip[s] in half lengthways, then slice on the diagonal

Once the beef is browned, add the chopped carrot & parsnip

Cook for 2-4 min or until slightly tender

Reboil the kettle

Peel and finely chop (or grate) your garlic

Once the carrot and parsnip is slightly tender, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with your dried sage and chopped garlic and cook for 1 min or until fragrant

Once fragrant, add 350ml [450ml] [550ml] boiled water with your beef stock mix, soy sauce and tomato paste

Season with a generous pinch of salt and pepper, then bring to a boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 14-16 min, stirring occasionally or until the veg is tender, the beef is cooked through (no pink meat!) and it's thickened to a bolognese-like consistency – this is your beef mince & winter veg stew

Once the stew is nearly ready, return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a generous pinch of salt and mash until smooth