Slimming World recipe: Braised steak and root veg mash

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Free, serves 4


  • Low-calorie cooking spray
  • 2 celery sticks, chopped
  • 250g closed-cup mushrooms, chopped
  • 3 garlic cloves, peeled
  • 3 medium onions, cut into bite-size chunks
  • 750g topside of beef, visible fat removed, cut into bite-size chunks
  • 1 beef stock cube, crumbled
  • 1 heaped tsp dried thyme
  • 1 tbsp tomato purée
  • 2 tsp Marmite
  • 1½ tbsp Worcestershire sauce
  • 1 large potato, peeled and cut into bite-size chunks
  • 1 small carrot, finely chopped

For the mash

  • 1 large potato, peeled and roughly chopped
  • 1 small swede, peeled and roughly chopped
  • 4 large carrots, peeled and roughly chopped


  1. Preheat the oven to 180 °C/ fan 160 °C/gas 4.
  2. Spray a non-stick casserole pan with low-calorie cooking spray and place over a medium heat. Add the celery, mushrooms, garlic and half of the onions and fry for 10 minutes or until slightly caramelised, adding a little water if anything is sticking.
  3. Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Fry the beef in batches until browned all over and set aside.
  4. Add the stock cube, thyme, tomato purée, Marmite and Worcestershire sauce to the veg in the casserole pan. Remove from the heat, stir in 800ml boiling water and purée using a stick blender (or use a liquidiser and return to the pan). Add the beef, potato chunks, finely chopped carrot and remaining onion and bring to the boil over a high heat. Cover and cook in the oven for 1 hour 15 minutes or until the meat is tender, stirring occasionally.
  5. Meanwhile make the mash. Put the potato, swede and carrots in a saucepan of boiling water over a high heat and cook for 45 minutes or until very tender. Drain, mash and season lightly.
  6. Check the seasoning of the beef and serve hot with the mash.

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