Beef Patties

with Carrot and Potato Mash topped and Mushroom Gravy

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Instructions

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1 Prepare mash

Remove the meat 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 egg. Season the mixture with salt and pepper and prepare small patties (2–3 cm thick).

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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 mince shallots. Clean and slice mushrooms. Add another spoon of oil on the pan if needed. Toss the shallots on the pan. Cook for 2–3 minutes until softened. Add the mushrooms. Fry for another 4–5 minutes until the mushrooms are browned.

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5 Fry flour in butter

Add the flour on the pan and mix well. Then add the butter. 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 on top of the mash and top with the gravy.

Tips for fussy eaters

Serve the mushrooms separated from the gravy.

Pro tip

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

Nostalgic homely dinner

Cooking Time: 35 min

Cals 827 · Prot 45.3 · Carbs 40.1 · Fat 52.9

Ingredients

Number of people

Beef Patties

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

Mash

Potatoes 400 Grams
Carrot 1 Pieces
Full fat milk 150 ML
Salt 1 Tsp

Gravy

Shallots 2 Pieces
Mushroom 100 Grams
Salted butter 30 Grams
All purpose flour 8 Grams
Water 200 ML
Chicken stock cube 0.5 Pieces
Soy sauce 10 ML
Black pepper 0.5 Tsp
Dried thyme 1 Grams

Nostalgic homely dinner

Cooking Time: 35 min

Cals 827 · Prot 45.3 · Carbs 40.1 · Fat 52.9

Instructions

photo

1 Prepare mash

Remove the meat 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 egg. Season the mixture with salt and pepper and prepare small patties (2–3 cm thick).

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 mince shallots. Clean and slice mushrooms. Add another spoon of oil on the pan if needed. Toss the shallots on the pan. Cook for 2–3 minutes until softened. Add the mushrooms. Fry for another 4–5 minutes until the mushrooms are browned.

photo

5 Fry flour in butter

Add the flour on the pan and mix well. Then add the butter. 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 on top of the mash and top with the gravy.

Tips for fussy eaters

Serve the mushrooms separated from the gravy.

Pro tip

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

Ingredients

Number of people

Beef Patties

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

Mash

Potatoes 400 Grams
Carrot 1 Pieces
Full fat milk 150 ML
Salt 1 Tsp

Gravy

Shallots 2 Pieces
Mushroom 100 Grams
Salted butter 30 Grams
All purpose flour 8 Grams
Water 200 ML
Chicken stock cube 0.5 Pieces
Soy sauce 10 ML
Black pepper 0.5 Tsp
Dried thyme 1 Grams
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