• Boil the kettle. • Half-fill a medium 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 pan. • Add the butter, the milk and half the shaved Parmesan cheese. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop garlic.
• In a medium bowl, combine garlic & herb 
seasoning, a drizzle of olive oil and a pinch of 
pepper. Add beef strips, then toss to coat. 
Little cooks: Take charge by combining the beef with 
the seasoning! 

• In a large saucepan, 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 high heat helps 
it stay tender. 

• Wipe out the large saucepan and return to mediumhigh heat with a drizzle of olive oil.
• Cook soffritto mix, stirring occasionally, until 
softened, 4-5 minutes.
• In the last minute of cook time, add garlic and 
Nan’s special seasoning and cook until fragrant. 

• To the saucepan, stir in passata, the water and 
brown sugar. Cook until slightly reduced, 
2-3 minutes.
• Add baby spinach leaves and return cooked beef
to the saucepan, stirring, until combined, 1 minute.
Season to taste with salt and pepper.

• Divide Parmesan mash and hearty beef and spinach 
stew between bowls.
• Sprinkle over remaining Parmesan cheese to 
serve. Enjoy!