Parmesan Beef Rissoles & Pepper Onion Gravy
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Parmesan Beef Rissoles & Pepper Onion Gravy

Parmesan Beef Rissoles & Pepper Onion Gravy

with Potato Mash & Green Beans

Perk up beef rissoles by spiking them with our garlic and herb seasoning, plus sharp Parmesan. The fuss-free gravy has a lovely subtle sweetness from the onion while the creamy potato mash brings all the comfort food feels.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Under 650kcal
Under 40g carbs

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

Preparation Time30 minutes


Serving amount


brown onion

1 clove


1 packet

beef mince

1 sachet

garlic & herb seasoning

1 sachet

gravy granules

(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )



1 sachet

black peppercorns

1 bag

green beans

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

40 g


½ cup

boiling water

1 tbs

plain flour

(Contains Gluten;)


Nutritional Values

Energy (kJ)2635 kJ
Fat33.9 g
of which saturates19.5 g
Carbohydrate39.9 g
of which sugars11.5 g
Dietary Fibre8.2 g
Protein40.3 g
Sodium965 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Trim green beans. • Thinly slice brown onion (see ingredients). Finely chop garlic. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.

TIP: Save time and get more fibre by leaving the potato unpeeled!


• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add green beans. Cover and steam until green beans are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer green beans to a bowl. Season, then set aside. Drain potatoes and return to saucepan. Add the butter and season generously with salt. Mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!


• Meanwhile, combine beef mince, garlic & herb seasoning, the flour and shaved Parmesan cheese in a medium bowl. Season with salt. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles until browned and cooked through, 3-4 minutes each side. • Transfer to a plate to rest.

TIP: Cook the rissoles in batches if your pan is getting crowded.


• Boil the kettle. Return frying pan to medium-high heat with another drizzle of olive oil, if needed. • Cook onion until softened, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. • Meanwhile, combine gravy granules, crushed peppercorns and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) in a medium heatproof bowl until smooth, 1 minute. Stir in cooked onion until combined. Remove from heat.


• Divide cheesy beef rissoles, potato mash and green beans between plates. • Spoon peppercorn gravy over rissoles to serve. Enjoy!

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