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Beef and sweet potato hash bake recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Gluten-free bake packed with veggies and lean protein, topped with cheesy frozen veggie rice for a quick prep.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, cut into 2cm pieces
  • 500g extra lean beef mince
  • 44.40 gm no-added-salt tomato paste
  • 2.50 gm sweet paprika
  • 1 1/2 tsp dried oregano leaves
  • 400g can cherry tomatoes
  • 2 tsp balsamic vinegar
  • 200g green beans, coarsely chopped
  • 500g pkt frozen Sweet Potato Veggie Rice
  • 20g (1/4 cup) finely grated parmesan
  • Fresh oregano leaves, to serve
Instructions:
  • 1. Preheat oven to 200C/180C fan forced. 2. In a large frying pan over medium heat, heat the oil. Add onion and carrot and cook for 5 minutes until softened. 3. Increase heat to high. Add mince and cook for 5 minutes until browned, breaking up any lumps with a wooden spoon. 4. Stir in garlic, tomato paste, paprika, and 1 tsp dried oregano. Cook for 1-2 minutes until aromatic.
  • Combine tomato, vinegar, and 80ml (1/3 cup) water in a pan and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Add beans and simmer for an additional 5 minutes until tender and the sauce thickens. Season to taste.
  • Place the sweet potato rice in a microwave-safe dish and microwave on High for 5 minutes until almost tender. Drain the sweet potato rice and combine it with parmesan and remaining dried oregano in a bowl. Season to taste.
  • Spread mince mixture into the prepared dish and cover with the sweet potato mixture. Bake for 20-25 minutes or until golden brown. Finish by sprinkling with fresh oregano leaves before serving.

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