About the Recipe
✨ Loaded with garlic, herbs, and Dijon for depth
✨ Creamy mash made with olive oil + almond milk
✨ Finished with a golden top that’s chef’s kiss
Perfect for meal prep, family dinners, or anytime you want something grounding, warming, and seriously satisfying.
Ingredients
INGREDIENTS
500g diced beef
180g mushrooms, sliced
½ leek, finely chopped
1 small jar Dijon mustard (about 150g)
1 bunch parsley, finely chopped
1 tsp smoked paprika
1 tsp paprika
2 bay leaves
1 tsp fresh thyme leaves
1 tsp dried oregano
3 garlic cloves, finely chopped
celtic salt, to taste
pepper, to taste
2 tbsp extra virgin olive oil
boiling water, enough to just over the beef
INGREDIENTS - MASH TOPPING
1kg potatoes, peeled and chopped
1 tbsp extra virgin olive oil
splash of almond milk
1 tsp ghee
Preparation
Step 1
Boil potatoes in salted water until fork tender. Drain and mash with olive oil, ghee, and a splash of almond milk. Set aside.
Step 2
In a separate saucepan, bring just enough water to a boil to cover the beef later.
Step 3
Season the diced beef with smoked paprika, paprika, oregano, thyme, salt, and pepper.
Step 4
Heat olive oil in a large pan over medium heat. Sear the beef until just browned (about 15 minutes), then transfer it to the boiling water.
Step 5
In the same pan, sauté leek and garlic until soft. Add to the pot with the beef.
Step 6
To the pot, add the Dijon mustard and stir in the entire jar. Add bay leaves. Simmer over medium heat for 20 minutes.
Step 7
Add mushrooms and cook for another 5 minutes. Add more boiling water if needed to prevent drying out.
Step 8
Stir in chopped parsley at the end. Remove bay leaves. Taste and adjust seasoning.
Step 9
Preheat oven to 180°C.
Step 10
Pour the thickened beef filling into a large baking dish.
Step 11
Spoon mashed potatoes over the top and smooth with a spatula. Drizzle with olive oil.
Step 12
Bake for 15 minutes or until golden on top and bubbling around the edges.
Enjoy 💕