Double Herby Beef Stroganoff & Garlic Mash

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Cook potato and garlic in the boiling water for 6 minutes. Place a colander or steamer basket on top and add carrot and green beans. • Cover and steam until veggies are tender and potatoes are easily pierced with a knife, for another 7-8 minutes. • Transfer veggies to a bowl. Add a drizzle of olive oil and a pinch of salt and pepper. Toss and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter and a pinch of salt and mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• While the veggies are cooking, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Stir in herb & mushroom seasoning and tomato paste, 1 minute. • Add light cooking cream and Worcestershire sauce. Simmer until slightly thickened, 1-2 minutes. Stir in beef strips and season to taste.