Tomato paste, cream and a potato mash come together for dinner to create a warm dish that will brighten up your night. Add a helping of beef strips to include that succulent protein and there you have it, the perfect casserole to end the day.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
potato
2
radish
1 packet
beef strips
1 packet
tomato paste
1 sachet
beef-style stock powder
½ bottle
cream
(Contains Milk; )
1 bag
baby spinach leaves
1 bag
Mixed Salad Leaves
1 sachet
Aussie Spice Blend
olive oil
2 tbs
milk
(Contains Milk; )
¼ cup
water
1 drizzle
red wine vinegar
40 g
butter (for the mash)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
• Boil the kettle. Peel potato and cut into large chunks. Thinly slice radish. • Half-fill a large saucepan with boiling water. Cook potato in boiling water with a pinch of salt, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add butter (for the mash) and the milk to the potato. Season with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, discard any liquid from beef strips packaging. In a medium bowl combine beef strips, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Little cooks: Kids can help by combining the spice blend and beef.
• Return the frying pan to medium heat with butter (for the sauce). Add tomato paste and beef-style stock powder and cook until fragrant, 1-2 minutes. • Add cream (see ingredients) and the water and simmer until slightly reduced, 2-3 minutes. • Return beef to the pan, then add baby spinach leaves and stir until wilted. Season with salt and pepper to taste.
• In a second medium bowl combine radish, mixed salad leaves and a drizzle of red wine vinegar and olive oil. Season to taste. • Divide potato mash and creamy tomato beef casserole between bowls. • Serve with radish salad. Enjoy!