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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