Spiced Beef & Potato Mash
with Creamy Onion Sauce & Steamed Veggies
Dive into dinner with tonight’s seafood spectacular! Perfectly seasoned and pan-seared, the tender beef rump is drizzled with a luscious creamy onion sauce that’s packed with flavour. Paired with buttery potato mash and vibrant steamed veggies, it’s a feel-good meal that’ll warm you up from the inside out.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Green beans
½ packet
Cream
(Contains: Milk; )
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 sachet
Kiwi Spice Blend
1
Lemon
300 g
Beef Rump
Nutrition Values
Cooking Steps
• Boil the kettle. • Peel potato and cut into large chunks. • Cut cauliflower and broccoli into small florets. • Thinly slice carrot into sticks. • Thinly slice onion (see ingredients). Zest lemon to get a pinch and slice into wedges.
• Half-fill a medium saucepan with boiling water with a generous pinch of salt. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. TIP: Save time and get more fibre by leaving the potato unpeeled!
• In last 8 minutes of potato cook time, place a colander or steamer basket on top of saucepan and add broccoli and carrot. • Cover and steam until both are tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer broccoli and carrot to a bowl. Season, then set aside. • Drain potato and cauliflower and return to pan. Add the butter, milk and a pinch of salt. Mash until smooth. Cover to keep warm.
• In a medium bowl, combine beef rump, Kiwi spice blend, a pinch of salt and pepper and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 4-5 minutes. • Reduce heat to medium, add cream (see ingredients), chicken-style stock powder, a squeeze of lemon juice, zest and a splash of water, stir until slightly thickened, 1-2 minutes.
• Slice beef rump. • Divide potato-cauli mash, steamed veggies and spiced beef between plates. • Top beef with creamy onion sauce and serve with remaining lemon wedges. Enjoy!
