Enjoy this delicious hearty recipe.

SmartPoints values

Per serve: 7

Per recipe: 26

20 minutes preparation

2 hours cooking

Serves 4 


  • 5 sprays calorie controlled cooking spray
  • 500g beef sirloin steak, lean, raw, cut into chunks
  • 2 medium leeks, sliced
  • 3 sticks celery, cooked, chopped
  • 2 medium carrots, raw, sliced
  • 1 portion turnip, chopped
  • 2 vegetable stock cubes, beef, made up to 850ml
  • 175g mushrooms, sliced
  • 2 sprigs parsley, fresh, chopped
  • 3 sprigs thyme, fresh, or 1 teaspoon dried
  • 1 pinch salt
  • 1 teaspoon black pepper
  • 500g potato, raw
  • 1 large onion, thinly sliced


  1. Preheat oven to Gas Mark 5 / 190°C / 375°F.
  2. Spray a large flameproof casserole dish with cooking spray and place over a high heat. Add the meat a handful at a time, so that it seals and browns. Add the leeks, celery, carrots and turnip and cook for 3 – 4 minutes, until slightly softened.
  3. Add the stock, mushrooms, parsley and thyme. Season. Bring up to the boil, then cover and transfer to the oven. Cook for 1 hour.
  4. Meanwhile, par-boil the potatoes for 10 minutes. Cool and slice.
  5. Remove the casserole from the oven and layer the potatoes and onion over the top in overlapping layers. Return to the oven and bake for 45 – 50 minutes, without a lid, until the potatoes are browned and crisp.


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