1 tbsp sunflower oil
Large red onion, peeled and chopped
150g minced beef
50g chestnut mushrooms, washed and chopped
1 medium carrot, peeled and chopped
1 large parsnip, peeled and chopped
400ml unsalted beef stock
1 tsp chopped thyme
1 tsp tomato purée
25g mature Cheddar, grated
- Heat the oil in a saucepan. Add the onion and beef, and fry for 5 minutes.
- Add the mushrooms, carrot and parsnip, and fry until softened.
- Add the stock, thyme and tomato purée. Bring to the boil, then cover and simmer for 20 minutes.
- Add the cheese and stir until melted.
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