Peppered Roast Beef & Horseradish Mash for Dinner

• Meanwhile, boil the kettle. Half-fill a large 
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 and return to the pan.
• Add the butter (for the mash), milk and 
horseradish sauce to potato and season 
with salt to taste. Mash until smooth. Cover to 
keep warm.

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

• While beef is resting, thinly slice Brussels 
sprouts. 
• Finely chop garlic.
• Thinly slice kale, discarding any larger pieces 
of stalk. 

• Wash and dry frying pan and return to 
medium-high heat with a drizzle of olive oil.
• Cook Brussels sprouts and kale, tossing, until 
tender, 4-5 minutes. Add garlic and cook, until 
softened and fragrant, 1-2 minutes.
• Remove from heat, then add balsamic
vinaigrette dressing, tossing to coat. Season 
with salt and pepper to taste.

• In a small microwave-safe bowl, microwave the 
butter (for the sauce) and red wine jus until 
melted and warmed through, 30 seconds.