and Parmesan Mashed Potatoes
Ingredients: Russet potato • Beef pot roast (milk, soy, wheat, sulphites) (beef, water, sugars (dextrose, sugar), modified corn starch, salt, hydrolyzed corn, soy and wheat protein, spices, caramel colour, flavour, onion powder, garlic powder, dehydrated parsley, modified milk ingredients, canola oil, xanthan gum, silicon dioxide) • Carrot • Mushrooms • Yellow onion • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Red wine vinegar • Parsley • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Beef Pot Roast
575 g
Parmesan Cheese, shredded
0.25 cup
Gravy Spice Blend
20 g
Parsley
7 g
Garlic, cloves
2 unit(s)
Red Wine Vinegar
0.5 tbsp
Italian Herb Spice Blend
5 g
Mushrooms
113 g
Russet Potato
3 unit(s)
Yellow Onion
1 unit(s)
Carrot
1 unit(s)
Butter
3 tbsp
Salt
0.33 tsp
Milk
3 tbsp
Pepper
0.13 tsp
Oil
2 tbsp
- Before starting, wash and dry all produce.
- Leaving beef in its plastic packaging, place into a large bowl or pot. Cover with hot tap water. Set aside.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, quarter mushrooms.
- Peel, then cut onion into 1/2-inch pieces.
- Peel, then halve carrot. Cut into 1/2-inch half moons.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, onions and carrots. Cook for 5-6 min, stirring occasionally, until tender.
- Add mushrooms and 1 tbsp (2 tbsp) oil. Cook for 5-6 min, stirring occasionally, until golden. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Remove beef from packaging, reserving liquid. Cut into 1-inch pieces.
- Reheat the same pan over medium-high, then add 1 tbsp (2 tbsp) butter. When melted, add garlic and Gravy Spice Blend. Cook for 1 min, stirring often, until toasted.
- Add 1/4 cup (1/2 cups) water, Italian Herb Spice Blend, reserved beef liquid and half the red wine vinegar (use all for 4 servings).
- To the pan, add beef and veggies. Gently stir to combine.
- Simmer on low for 5 min, stirring occasionally, until beef is heated through.**
- Add half the parsley. Season with salt and pepper, then stir to combine.
- Mash 2 tbsp (4 tbsp) butter, 3 tbsp (6 tbsp) milk and Parmesan into potatoes until creamy. Season with salt and pepper.
- Divide potatoes and beef mixture between bowls.
- Sprinkle with remaining parsley.
1230
kcal
Calories
67
g
Fat
28
g
Saturated Fat
95
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
69
g
Protein
200
mg
Cholesterol
2190
mg
Sodium
2
g
Trans Fat
2750
mg
Potassium
300
mg
Calcium
10
mg
Iron
with Spinach, Roasted Tomatoes and Parmesan