Ingredients

1 tbsp sunflower oil

1 large carrot, chopped

1 celery stick, sliced

500g lean minced beef

1 tbsp tomato purée

400g can chopped tomato

400ml low FODMAP beef stock

450g potato, peeled and cut into large chunks

few thyme sprigs

1 tbsp chives

1 bay leaf

handful parsley, chopped

Method

Heat the oil in a large pan, add the carrot and celery, and sweat for 10 mins until soft.  Add the beef and cook until it is browned all over.

Add the tomato purée and cook for a few mins, then add the tomatoes, potatoes, herbs and a can full of stock. Season well and bring to the boil.

Simmer on a low heat for 40-45 mins until the  potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.

Once cooked, remove the bay leaf, stir through the chopped parsley and chives.

Recipe adapted from: Good Food