Peppercorn Beef & Veggie Stew

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, milk and grated Parmesan cheese to the potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, thinly slice onion. Trim green beans. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Discard any liquid from beef strips packaging. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and green beans until tender, 4-5 minutes. • Add peppercorns and Aussie spice blend and cook until fragrant, 1 minute. • Add gravy granules, the brown sugar and the water, stirring until combined.

• Remove pan from heat, then stir through roast veggies and the beef (plus any resting juices!). Season to taste.