1 kg white potatoes, peeled and cut into 3 cm chunks
5 tbsp milk
3/4 stick (6 Tbsp) 75 g butter
450 g beef topside, chopped
3 spring onions, chopped
gravy powder
1 tbsp wholegrain mustard
2 tbsp chopped parsley
5 tbsp milk
3/4 stick (6 Tbsp) 75 g butter
450 g beef topside, chopped
3 spring onions, chopped
gravy powder
1 tbsp wholegrain mustard
2 tbsp chopped parsley
method
1. Place the potatoes in a saucepan of salted boiling water and cook until tender. Drain and mash with the milk.
2. Heat the butter in a saucepan and fry the beef until very tender, stir in the spring onions and cook for a further minute.
3. Add in the mash potato and mix to combine.
4. Make up the gravy powder with 300 ml boiling water and stir in the mustard.
5. Serve over the beef hash and sprinkle liberally with the parsley.
2. Heat the butter in a saucepan and fry the beef until very tender, stir in the spring onions and cook for a further minute.
3. Add in the mash potato and mix to combine.
4. Make up the gravy powder with 300 ml boiling water and stir in the mustard.
5. Serve over the beef hash and sprinkle liberally with the parsley.
serving amount
serves 4
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