Beef Rump & Cheddar Mash
with Cucumber Salad & Beetroot Relish
Calories
:
574 kcalProtein
:
41.4g proteinTotal
:
30 minutesDifficulty
:
EasyKid Friendly
Allergens:
- Milk
- Almond
- Cashew
- Eggs
- Soy
- Wheat
- Fish
- Sesame
- Milk
- Gluten
- May contain traces of allergens
Bangers and mash get a cheesy makeover tonight, with beef rump piled onto rich Cheddar mash. A crunchy cucumber salad and a spoonful of sweet beetroot relish bring a fresh contrast to this hearty favourite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 packet
Potato
1
Cheddar Cheese
(Contains: Milk)
300 g
Beef Rump
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Energy (kJ)2400 kJ
Calories574 kcal
Fat37.3 g
of which saturates21.6 g
Carbohydrate17 g
of which sugars7.3 g
Dietary Fibre3 g
Protein41.4 g
Cholesterol55 mg
Sodium354 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Medium Saucepan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
- Peel potato and cut into large chunks.
- Cook in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to pan.
- Add the butter, milk and Cheddar cheese to potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
2
- Meanwhile, season beef rump with salt and pepper.
- Heat a large frying pan with a drizzle of olive oil over medium-high heat.
- When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
3
- While the beef is cooking, thinly slice cucumber into rounds.
- In a large bowl combine mixed salad leaves, cucumber, a drizzle of olive oil and vinegar. Season.
4
- Thinly slice beef. Divide beef rump, Cheddar mash and cucumber salad between plates.
- Serve with beetroot relish. Enjoy!
