Creamy Mustard Beef

Cook the potato and parsnip in the boiling water until easily pierced with a knife, 15 minutes. In the last 5 minutes of cook time, place a steamer basket or colander on top of the saucepan, then add the green beans and carrot. Cover with a lid and steam the veggies until tender. Transfer the veggies to a bowl, then season with salt and pepper. Cover to keep warm.

Drain the potato and parsnip and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Cover to keep warm.

While the veggies are cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the beef in batches over a high heat helps it stay tender.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the tomato paste (see ingredients) and Dijon mustard and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), Nan's special seasoning and the water. Bring to the boil, then reduce the heat to medium-low and cook until slightly reduced, 2-3 minutes. Return the beef strips (plus any resting juices) to the pan and stir through until heated. Season to taste. TIP: Add a dash more water if the sauce looks too thick.