Steak with special mash

A delicious steak and mash, served with mushroom and silverbeet sauce.

BEEF WITH BUTTERNUT CARROT MASH AND MUSHROOM SAUCE

Butternut carrot mash

800g peeled butternut (or pumpkin), diced 3cm 2 carrots, peeled and diced 2cm 2 tablespoons butter

teaspoon salt Mushroom sauce 1 brown onion 250g white button mushrooms 2 cloves garlic 3 cups thinly sliced silverbeet leaves cup sour cream cup beef stock 1 teaspoon soy sauce Beef

600g beef scotch, sirloin or eye fillet steaks (at room temperature) Bring a large pot of salted water to the boil. Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz

Cook butternut and carrots in pot of boiling water for 20–25 minutes, until very soft.

Drain and mash with butter and salt until smooth. Season to taste with pepper.

While mash is cooking, prepare the rest of the meal. Finely dice onion; thinly slice mushrooms; roughly chop garlic. Set all aside.

Pat beef dry with paper towels and season with salt and pepper.