Serves 6
Main
- 500 g fresh beef mince
- 1 leek, white part (for gentler flavour)
- 1–2 tsp garlic-infused olive oil (or oil and 1 clove of garlic if not sensitive)
- 1 Tbsp rice bran or sunflower oil
- 1 cup basic stock (same-day or low-amine)
Vegetable Purée
- 150 g carrot
- 100 g sweet potato
- 80 g beetroot
- ½ cup spring onions
- 1 cup homemade stock (or water with salt)
- 1 Tbsp brown sugar (optional)
Method
1. Make the vegetable purée
Add carrot, sweet potato, beetroot, spring onion tops, and 1 cup stock to a pot.
Simmer 15–20 minutes until very soft.
Blend until smooth and set aside.
2. Sauté leek (gentle method)
Heat the neutral oil in a large pan on medium–low.
Add the sliced leek (white + green).
Cook until softened, not browned.
Drizzle in garlic-infused olive oil for gentle flavour.
3. Add beef
Increase heat slightly to medium.
Add beef mince and cook until lightly browned, breaking up the pieces.
(Keep browning light to stay Yellow, not Red.)
4. Add veg purée
Pour the blended vegetable mix into the pan.
Add up to 1 cup extra stock for a smoother sauce.
Simmer 10–15 minutes on low until thickened.
5. Finish & serve
Stir in brown sugar if using.
Taste and season lightly with salt if needed.
Serve over rice, pasta, mashed potato, or gluten-free noodles.
