• Bring a large saucepan of salted water to the boil. 
Peel potato and sweet potato and cut into bitesized chunks.
• Cook in boiling water until easily pierced with a fork, 
10-15 minutes. Drain and return to the pan.
• Add the butter to potato and sweet potato and 
season generously with salt. Mash until smooth. 
Cover to keep warm. 
TIP: Save time and get more fibre by leaving the potato 
unpeeled! 

• Meanwhile, chop broccoli (including stalk!) into 
small florets. Trim green beans. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook broccoli and green beans, 
tossing, until tender, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Season, then transfer to a bowl and cover to
keep warm. 
TIP: Add a dash of water to the pan to help speed up the 
cooking process. 

• Meanwhile, in a medium bowl, combine beef mince, 
the egg, fine breadcrumbs (see ingredients), 
garlic & herb seasoning and a pinch of salt.
• Using damp hands, roll heaped spoonfuls of 
mixture into meatballs, then flatten to make 
2cm-thick rissoles (3-4 per person). Transfer to 
a plate. 

• Boil the kettle.
• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook rissoles, in batches, until browned and cooked 
through, 3-4 minutes each side. Transfer to a paper 
towel-lined plate.

• In a heatproof bowl, combine gravy granules and 
the boiling water (see ingredients), whisking, until 
smooth, 1 minute. 

• Divide mixed potato mash and garlicky veggies 
between plates.
• Top mash with rissoles, then pour over gravy.
• Sprinkle with flaked almonds to serve. Enjoy!