Creamy Mustard Chicken & Carrot-Potato Mash
with Tomato Salad
- Celery
- Milk
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery)
1 packet
Light Cooking Cream
(Contains: Milk)
1
Garlic
330 g
Chicken Breast
1 packet
Dijon Mustard
2
Potato
1
Tomato
g
Beef Strips
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into small chunks. • Cook potato and carrot in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to pan. • Add the butter and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato and carrot unpeeled!
Little cooks: Get those muscles working and help mash the potatoes and carrot!
Custom Recipe: If you've swapped to chicken, cut chicken breast into thin strips. In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.
Custom Recipe: Return chicken to pan as above, tossing to coat in cream.
• Divide carrot-potato mash, salad and tomato salad between plates. • Top mash with creamy mustard beef, spooning over sauce from the pan to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy mustard sauce was a standout, with many describing the dish as rich, comforting, and reminiscent of a stroganoff. Some found the sauce a little bland or too salty, with the stock powder often cited as the culprit.
- Ease of prep: Most found this a quick and straightforward meal to pull together on a weeknight. A handful noted that batch-cooking the beef strips was a little tedious, and that the mash required close attention to get a smooth result.
- Suggestions: Reducing or omitting the stock powder helped manage saltiness, and several customers boosted flavour by adding extra garlic, mushrooms, or green peppercorns to the sauce. Some swapped beef for chicken to avoid toughness, and a few drizzled the mustard sauce over the salad as well to tie the whole plate together.
- Portions: Many customers felt the potato and carrot quantity was insufficient, particularly for two or more people, and added an extra potato or carrot of their own. The meat portion was also flagged as on the small side, especially for four-person serves.
- Mash: The carrot-potato mash was a genuine highlight for many, including kids, with customers noting the sweetness of the carrot was a lovely surprise. A few found it dry or chalky and suggested adding a splash of milk or a little cream alongside the butter to get a smoother finish.
- Salad: A large number of customers felt the simple lettuce-and-tomato salad did not complement the warm, creamy dish. Many suggested swapping it for steamed greens like broccolini, beans, or peas, while others recommended bulking the salad out with cucumber, red onion, or feta.
