with Roasted Veggies and Golden Gravy
Seriously savoury and perfectly sweet, the flavours of cranberry and sage make this a delicious meal all year round! Ingredients: Ground beef • Yellow potato • Zucchini • Carrots • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • All-purpose flour (wheat) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Beef
250 g
Yellow Potato
200 g
Carrot
1 unit(s)
Zucchini
1 unit(s)
Sage
7 g
Cranberry Spread
2 tbsp
Chicken Broth Concentrate
1 unit(s)
Soy Sauce
0.5 tbsp
Garlic Salt
1 tsp
Crispy Shallots
28 g
All-Purpose Flour
1 tbsp
Whole Grain Mustard
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Unsalted Butter
1 tbsp
Pepper
0.25 tsp
- Line a baking sheet with parchment paper.
- Cut potatoes into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Add potatoes, carrots and 1/2 tbsp (1 tbsp) oil to the prepared baking sheet. Season with half the garlic salt and pepper. Toss to coat.
- Roast in the bottom of the oven until veggies begin to turn golden, 10-12 min.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.
- Strip sage leaves from stems, then finely chop.
- Add beef, half the sage, half the crispy shallots, half the mustard and remaining garlic salt to a large bowl. Season with pepper, then combine. (NOTE: if you really love sage, add the full amount!)
- Form mixture into four 2-inch-wide patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)
- Heat a large non-stick pan over medium-high heat.
- While pan heats, line another baking sheet with parchment paper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry patties, flipping halfway until golden, 1-3 min per side. (NOTE: Patties will finish cooking in step 4.)
- While patties sear, add zucchini to veggies in oven. Stir to mix. Roast until veggies are tender and golden, 8-10 min.
- Once seared, transfer patties to the prepared baking sheet. Reserve fat in pan.
- Spread cranberry spread over patties.
- Roast in the top of the oven until cooked through, 7-9 min.**
- When veggies and patties are almost done, reheat the same pan over medium-low heat.
- Add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Sprinkle flour over top. Stir to combine.
- Add soy sauce, broth concentrate and remaining mustard. Stir to mix.
- Slowly add 3/4 cup (1 1/2 cups) water. Cook, whisking often, until gravy is smooth and thickens slightly, 2-4 min. Season with salt and pepper.
- Divide veggies between plates.
- Top with patties.
- Stir any beef juices from the baking sheet into gravy. Spoon gravy over patties.
- Sprinkle remaining crispy shallots over top.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook the pork.**
620
kcal
Calories
37
g
Fat
15
g
Saturated Fat
49
g
Carbohydrate
15
g
Sugar
5
g
Dietary Fiber
31
g
Protein
90
mg
Cholesterol
1350
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
