Beef mince and mash potatoes (1:1)
Author: Janette (HCP)
INGREDIENTS:**
g Beef, mince, raw
g Butter, unsalted
g BirdsEye Garden Peas (HCP added*)
g Celeriac, boiled in unsalted water
ml Fresh double cream tesco (HCP added*)
g Carrots, old, boiled in unsalted water
g Sweet potato, boiled in unsalted water, flesh only
Directions:
You will also need 1/4 Knorr Chicken Stock cube dissolved in 80mls of hot water
Weigh the celeriac after peeling cut into even size pieces and boil in water until cooked.
boil the carrots.
Mash the celeriac with cream
gently fry the mince in half the butter and cook gently until browned.
Place the mash, mince and carrots on a warm serving plate and keep warm while you make the gravy. Do this by adding the 80mls of stock to the frying pan and bring to the boil let it reduce for a minute or two then add the remaining butter and boil for a further minute, The butter helps to thicken the gravy.
Serve the meal with all of the gravy.
Nutrition Information (for entire recipe):
Carbohydrate:
3.27
Calories: 362
Fat:
34.38
Protein:
8.18
Ratio:
3:1
Tags:
Main Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
