Aussie Beef & Parmesan Mash
with Veggies & Creamy Pesto Sauce- Milk
- Cashew
Ingredients
1 sachet
Aussie Spice Blend
1 packet
Green Beans
1 packet
Parmesan Cheese
(Contains: Milk;)
300 g
Beef Rump
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Light Cooking Cream
(Contains: Milk;)
2
Potato
1
Carrot
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then return to the pan. Add the butter, milk and shaved Parmesan cheese. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, slice carrot into thin sticks. Trim green beans. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan to medium heat. • Add light cooking cream (see ingredients), basil pesto and any chicken resting juices. Stir to combine, then simmer until slightly thickened, 1-2 minutes. • Season to taste, then remove pan from heat.
• Slice beef. • Divide Aussie beef, Parmesan mash and veggies between plates. • Spoon creamy pesto sauce over beef and mash to serve. Enjoy!
Little cooks: Add the finishing touch by spooning over the creamy pesto sauce!
