Slow-Cooked Gravy Beef & Veggie Casserole
with Potato Mash & Parsley
- Gluten
- Gluten(Wheat)
- Milk
- Fish
- Soy
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- 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
Here’s a dish that will teleport you back in time - a beef casserole. Slow-cooked in rosemary and spice this casserole will be devoured in no time. Complete the taste of nostalgia with a buttery mash and a variety of veggies for a dinner that might even rival Nanna’s! This recipe is under 650kcal per serving.
Ingredients
1
carrot
1
parsnip
1
white turnip
1 sprig
rosemary
2 packet
Diced Beef
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Gravy Granules
(Contains: Gluten(Wheat); )
1 sachet
beef-style stock powder
2
potato
1 bag
parsley
1 sachet
Aussie Spice Blend
1 packet
Worcestershire sauce
(Contains: Fish, Soy, Gluten(Wheat); )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten; )
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. • Peel white turnip, then cut into small chunks. Pick and finely chop rosemary leaves. • In a medium bowl, combine Aussie spice blend, the plain flour and a drizzle of olive oil. Add diced beef and toss to coat.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef until browned, 2-3 minutes.
• Remove pan from heat, then add carrot, parsnip, turnip, rosemary, garlic paste, gravy granules, beef-style stock powder, Worcestershire sauce and the water. Stir to combine. • Season with pepper, then cover with a lid (or foil). Bake in oven until stew has thickened and beef is tender, 50-60 minutes.
TIP: If you don't have an ovenproof saucepan, transfer stew to a medium baking dish. TIP: Covering the saucepan tightly will prevent the stew from drying out.
• When the stew has 20 minutes remaining, boil the kettle. Peel potato and cut into large chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain potato and return to the saucepan.
• Add the butter and milk to the potato and season with salt. Mash until smooth.
Little cooks: Get those muscles working and help mash the potatoes!
• Divide mashed potatoes between bowls, then top with gravy beef and veggie casserole. • Tear over parsley leaves to serve. Enjoy!
Little cooks: Help tear over the herbs.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, hearty flavours, especially on cold nights; some found it a bit bland or overly salty.
- Ease of prep: Several customers suggested using a slow cooker for more tender meat and easier preparation.
- Suggestions: Consider adding mushrooms, green vegetables, or substituting red wine for water to enhance flavour and texture.
- Cooking time: Many found the beef needed longer cooking than specified to become tender; slow cooking for 2-5 hours improved results.
- Texture: Some reported the gravy didn't thicken as expected; consider simmering on the stove or adding cornflour if needed.
