Italian Beef Brisket Ragu & Garlic Mash

• Meanwhile, bring a large saucepan of salted water to the boil. • Chop broccoli (including stalk!) into small florets. • Thinly slice carrot into half-moons. • Peel and cut potato into bite-sized pieces. • Peel garlic cloves.

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

• Cook potato and garlic in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and garlic and return to saucepan. Add the milk and half the butter to potato and season generously with salt. • Mash until smooth. Cover to keep warm.

• When potatoes have 8 minutes remaining, place a colander or steamer basket on top and add broccoli and carrot. • Cover and steam until veggies are tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Divide steamed veggies between serving plates. Drizzle with olive oil and season with salt and pepper.

• While the veggies are steaming, remove baking dish from oven. Uncover and sprinkle with tomato & herb seasoning and the remaining butter, then turn beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.