HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mustard Beef
Creamy Mustard Beef

Creamy Mustard Beef

with Parsnip Mash & Steamed Veggies

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Okay, you’ve caught us. We’re delivering tonight’s dinner with yet another creamy sauce! We can’t deny our love for the richness this Dijon sensation brings to any dish, so we’ve decided to pour it over some tender beef strips, lightly steamed veggies and a hearty mash featuring the pleasant addition of parsnip. Every bite will have you riding the creamy sauce train till the cows come home!


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





2 clove


1 bag

green beans



1 packet

beef strips

½ sachet

tomato paste

1 packet

Dijon mustard


½ bottle



½ sachet

Nan's special seasoning

Not included in your delivery

Olive Oil

40 g



2.5 tbs



¼ tsp


⅓ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3306 kJ
Fat43.7 g
of which saturates26.8 g
Carbohydrate52.3 g
of which sugars18.8 g
Protein46.2 g
Sodium1573 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Peel the parsnip and cut into 1cm chunks. Finely chop the garlic. Trim the green beans. Slice the carrot into thin sticks.


Cook the potato and parsnip in the boiling water until easily pierced with a knife, 15 minutes. In the last 5 minutes of cook time, place a steamer basket or colander on top of the saucepan, then add the green beans and carrot. Cover with a lid and steam the veggies until tender. Transfer the veggies to a bowl, then season with salt and pepper. Cover to keep warm.


Drain the potato and parsnip and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Cover to keep warm.


While the veggies are cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the beef in batches over a high heat helps it stay tender.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the tomato paste (see ingredients) and Dijon mustard and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), Nan's special seasoning and the water. Bring to the boil, then reduce the heat to medium-low and cook until slightly reduced, 2-3 minutes. Return the beef strips (plus any resting juices) to the pan and stir through until heated. Season to taste. TIP: Add a dash more water if the sauce looks too thick.


Divide the parsnip mash between plates and top with the creamy mustard beef. Serve with the steamed veggies.