- 0:05 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
A plate of steak and vegies topped off with tangy, meaty gravy is pub grub at its best.
Ingredients
- 500g desiree potatoes, peeled, coarsely chopped
- 500g parsnips, peeled, coarsely chopped
- 125ml (1/2 cup) milk
- 60ml (1/4 cup) Worcestershire sauce
- 2 tablespoons wholegrain mustard
- 2 garlic cloves, crushed
- 4 (about 125g each) lamb leg steaks
- 80ml (1/3 cup) Massel beef stock
- Steamed green beans, to serve
Method
- Step 1Place the potato and parsnip in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat. Cook for 12 minutes or until tender. Drain. Return to the pan. Add the milk and mash until smooth. Taste and season with salt.
- Step 2Meanwhile, heat a large non-stick frying pan over high heat. Combine the Worcestershire sauce, mustard and garlic in a shallow glass or ceramic dish. Add the lamb and turn to coat. Drain the lamb, reserving the marinade. Add the lamb to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to keep warm.
- Step 3Add the reserved marinade and stock to the frying pan. Bring to the boil over medium-high heat. Simmer for 2 minutes or until the liquid is reduced by half. Divide the mash and beans among serving plates. Top with the lamb and drizzle over the sauce to serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1565 kj
Energy
11g
Fat Total
4g
Saturated Fat
7g
Fibre
33g
Protein
92mg
Cholesterol
541.36mg
Sodium
14g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
((( Variations ))) Pork with sweet potato mash: Replace the parsnips with orange sweet potato (kumara). Replace the Worcestershire sauce with soy sauce. Replace the mustard with finely grated fresh ginger. Replace the lamb with pork loin medallions. Beef with pumpkin pesto mash: Omit the milk. Replace the potatoes and parsnips with 1kg butternut pumpkin. Replace the lamb with beef scotch fillet steaks. Add 1 tbs bought basil pesto to the mash in step 1.
- Author: Chrissy Freer
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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