Preheat the oven to 300 degrees.
Cook the beef in a non-stick, ovenproof pan on the hob until browned. Add the onion and carrots and cook for a further 5-10 minutes, until softened.
Add the passata or tomatoes, crumbled stock cube, Worcestershire sauce if used and salt and pepper to taste, mixing well. Cook for 5 minutes.
Cover and cook in the oven for 1 hour, then increase the oven temperature to 400 degrees.
Meanwhile, cook the rutabaga in boiling water until soft, then drain and mash to a puree. At the same time, in another pan, cook the potatoes in boiling water until tender, then drain and mash to a puree. Mix the rutabaga with the potato until well combined.
Transfer the beef mixture to a large baking dish or 6 individual baking dishes and top with the rutabaga and potato mash. Sprinkle with grated cheese if liked and bake for 20-25 minutes until browned. Serve with vegetables in season.
Kindly Submitted by “Bariatric Cookery”
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