Beef Patties with Carrot and Potato Mash

topped and Mushroom Gravy

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Instructions

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1 Prepare mash

Remove beef mince from the fridge. Peel and cut potatoes and carrots to small cubes and place in a pot. Cover with water. Bring to a boil. Reduce the heat and simmer for 15-20 minutes until both the carrots and potatoes are softened. Drain. Add milk and salt. Mash well using a potato masher.

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2 Prepare patties

Peel and chop garlic and red onion. Mix them in a bowl with the beef mince and eggs. Season the mixture with salt and pepper and form into small patties.

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3 Fry patties

Heat oil in a large pan. Once hot, add the patties. Reduce the heat to medium and fry for 4-5 minutes per side. Once the patties are cooked to your liking, remove from the pan and keep warm.

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4 Fry veggies

Peel and chop shallots. Clean and slice mushrooms. Add oil on the pan and fry shallots for 2–3 minutes until softened. Add mushrooms. Fry for 5 more minutes.

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5 Fry flour in butter

Add butter and flour on the pan and mix well. Cook for 2–3 minutes until the butter browns.

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6 Finish gravy

Pour in the water in batches. Crumble in the stock cube. Bring to a boil and stir well. Once you have a good consistency for the sauce, season with soy sauce, pepper and thyme. Serve the patties with the mash, topped with the gravy.

Tips for fussy eaters

Prepare and serve the mushrooms and gravy separately.

Pro tip

Salt is the key to amazing mash. Season and taste as you go along.

Nostalgic homely dinner

Cooking Time: 35 min

Cals 1024 · Prot 53 · Carbs 73 · Fat 63

Ingredients

Number of people

Beef patties

Beef mince 350 Grams
Garlic cloves 2 Piece
Red onion 1 Piece
Eggs 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Mash

Potatoes 600 Grams
Carrot 1 Piece
Whole milk 200 ML
Salt 1 Tsp

Gravy

Shallots 2 Piece
Mushroom 250 Grams
Salted butter 30 Grams
Plain flour 10 Grams
Water 300 ML
Chicken stock cube 0.5 Piece
Soy sauce 10 ML
Black pepper 0.5 Tsp
Dried thyme 2 Grams

Nostalgic homely dinner

Cooking Time: 35 min

Cals 1024 · Prot 53 · Carbs 73 · Fat 63

Instructions

photo

1 Prepare mash

Remove beef mince from the fridge. Peel and cut potatoes and carrots to small cubes and place in a pot. Cover with water. Bring to a boil. Reduce the heat and simmer for 15-20 minutes until both the carrots and potatoes are softened. Drain. Add milk and salt. Mash well using a potato masher.

photo

2 Prepare patties

Peel and chop garlic and red onion. Mix them in a bowl with the beef mince and eggs. Season the mixture with salt and pepper and form into small patties.

photo

3 Fry patties

Heat oil in a large pan. Once hot, add the patties. Reduce the heat to medium and fry for 4-5 minutes per side. Once the patties are cooked to your liking, remove from the pan and keep warm.

photo

4 Fry veggies

Peel and chop shallots. Clean and slice mushrooms. Add oil on the pan and fry shallots for 2–3 minutes until softened. Add mushrooms. Fry for 5 more minutes.

photo

5 Fry flour in butter

Add butter and flour on the pan and mix well. Cook for 2–3 minutes until the butter browns.

photo

6 Finish gravy

Pour in the water in batches. Crumble in the stock cube. Bring to a boil and stir well. Once you have a good consistency for the sauce, season with soy sauce, pepper and thyme. Serve the patties with the mash, topped with the gravy.

Tips for fussy eaters

Prepare and serve the mushrooms and gravy separately.

Pro tip

Salt is the key to amazing mash. Season and taste as you go along.

Ingredients

Number of people

Beef patties

Beef mince 350 Grams
Garlic cloves 2 Piece
Red onion 1 Piece
Eggs 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Mash

Potatoes 600 Grams
Carrot 1 Piece
Whole milk 200 ML
Salt 1 Tsp

Gravy

Shallots 2 Piece
Mushroom 250 Grams
Salted butter 30 Grams
Plain flour 10 Grams
Water 300 ML
Chicken stock cube 0.5 Piece
Soy sauce 10 ML
Black pepper 0.5 Tsp
Dried thyme 2 Grams
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