For the casserole
60ml vegetable oil
750g lean stewing steak , cubed
100g seasoned flour
2 large onions
250g Carrots, sliced
250g Swede, diced
1ltr beef stock
250g green beans, sliced fresh or frozen
For the dumplings
700g Simply Sweet Potato Dice, cooked, mashed & chilled
2 egg yolks
1 tbsp dried parsley
a little oil for brushing
Preheat oven to 200°C/ Gas Mark 6.
1. Toss the cubed stewing steak in the seasoned flour, heat the oil and fry the beef in small batches until sealed and browned. Set aside.
2. Add a little more oil and gently fry the onions until soft, add the acrrots and swede and any remaining flour, gradually add the beef stock and return the meat to the pan. Bring to the boil then reduce to a simmer for 1 hour.
3. To make the dumplings, simply add the egg yolk to the chilled McCain Simply Sweet Potato Dice mash, add the flour and herbs and mix well until you have a dough. Using floured hands form the mix into small balls and set aside until needed. Allow 2 per serving.
4. Pour the casserole into a shallow ovenproof dish, add the green beans and top with the dumplings brushed with oil. Bake in the oven for 40 minutes.