Double Peppercorn Beef & Red Wine Jus
with Garlic Veggies & Potato-Parsnip Mash
- Milk
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Pep up this new take on beef, veggies and mash with a sensational peppercorn gravy. There’s no need for anything fancy, it’s as simple as adding the gravy to the peppered beef and voilà, you now have a delectable addition to your dinner!
Ingredients
2
potato
1
parsnip
1
carrot
3 clove
garlic
½ sachet
black peppercorns
2 packet
beef strips
½
Onion
1
courgette
1 packet
Red Wine Jus
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ cup
water
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and parsnip. Cut potato and parsnip into small chunks. • Cook veggies in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato, then season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, slice carrot and courgette into thin sticks. Roughly chop onion (see ingredients). Finely chop garlic. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oilover high heat. Cook carrot and courgette until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season to taste. Cover to keep warm.
• Discard any liquid from beef strips packaging. • Return the frying pan to high heat, with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing until browned and cooked through, 1-2 minutes. Transfer to a bowl. • Return the frying pan to high heat, with a drizzle of olive oil. When oil is hot, cook onion, tossing, until tender, 3-5 minutes. • Add the peppercorns, Aussie spice blend and remaining garlic, tossing until fragrant, 1 minute. Return beef strips to the pan.
• Reduce heat to medium, then add red wine jus and the water and simmer, until slightly thickened, 1-2 minutes. Season to taste.
• Divide potato-parsnip mash between bowls. Top with peppercorn red wine beef strips and garlic veggies. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The red wine jus adds richness, though some found it a bit strong; consider adjusting peppercorn amount to taste.
- Ease of prep: Easy to prepare, with the potato-parsnip mash being a standout; some found the vegetables quick to cook.
- Suggestions: Consider thickening the gravy for more body. Try roasting the vegetables instead of pan-frying for variety.
- Next-day meals: Leftover beef pairs well with rice for a tasty next-day meal option.
