HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Rissoles
Beef Rissoles

Beef Rissoles

with Sweet Potato Mash & Onion Gravy

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Once you’ve whipped up this delicious homemade onion gravy, you’ll never reach for the gravox again. The flavour is out of this bloody world! Our favourite trick is the hint of honey or brown sugar that adds a wonderful caramel dimension to this tasty gravy.

Tags:Kid FriendlyEgg FreeNut FreeKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

sweet potato

1 head


½ packet

fine breadcrumbs


½ tub

Dijon mustard


1 bunch



brown onion

2 clove


½ cube

beef stock

1 bunch


600 g

beef mince

Not included in your delivery

2 tbs



¼ cup



1 tbs

olive oil

¾ tbs

plain flour


1.5 cup

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2210 kJ
Fat20.9 g
of which saturates8.9 g
Carbohydrate40.3 g
of which sugars15.3 g
Dietary Fibre0 g
Protein40.6 g
Cholesterol0 mg
Sodium430 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Potato Masher
Large Bowl
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, peel and chop the sweet potato into 3 cm chunks. Chop the broccoli into small florets, pick and roughly chop the rosemary leaves, peel and crush the garlic, finely slice the brown onion, crumble the beef stock, and pick the parsley leaves.


Place large saucepan of salted water over a high heat. Add the sweet potato and bring to the boil. Cook for 15-20 minutes, or until soft when pierced with a knife. Add the broccoli florets in the last 3 minutes. Drain the potato and broccoli and return to the pan. Add the butter and milk. Season with salt and pepper. Mash with a potato masher or fork to achieve a slightly chunk consistency. Set aside.


Meanwhile, in a large bowl combine the beef mince, fine breadcrumbs, Dijon mustard, half the rosemary and half the garlic. Season with salt and pepper. Shape the beef mixture into about 10 rissoles. Set aside on a plate, ready to cook.


Heat a dash of olive oil in large frying pan over a medium-high heat. Add the rissoles to the pan and cook for 10 minutes, turning occasionally, until browned and cooked through. Set aside on a second plate, covered to keep warm.


Meanwhile, heat another dash of olive oil in the same frying pan over a medium heat. Add the brown onion, remaining garlic and rosemary and cook for 4-5 minutes, or until softened and fragrant. Sprinkle over the plain flour and stir, cooking for about 1 minute. Pour in the warm water and crumbled beef stock and whisk until all the lumps have disappeared. Simmer for 2-3 minutes, or until thickened slightly. Tip: add half a teaspoon of honey or brown sugar to add a hint of sweetness to the gravy.


To serve, divide the mash between plates and rissoles between plates. Top with the onion gravy and parsley. Enjoy!