One-pan beef stew with vegetable mash

Recipe tip

Make it vegan:

Vegan squash stew

Start from step 2 and fry the mushrooms in the oil with rosemary instead of thyme. Omit the carrots and replace with 320g chunks butternut squash, 2 x 400g drained cans chickpeas and 1 tbsp smoked paprika. Cook for 40 mins. Serve with the mash.

Nutrition

Per serving: 471 kcals, fat: 10g, saturates: 1g, carbs: 70g, sugars: 15g, fibre: 16g, protein: 17g, salt: 1g

Good to know: vegan, healthy, low cal, low fat, folate, vit c, fibre, 5 of 5-a-