Beef with Mashed Pumpkin, Potato and Fresh Salad

Ingredients

• Beef150 g
• Pumpkin1 cup (160 g)
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you can substitute part of the prescribed amount of lettuce for a mix of leaves such as spinach, arugula, watercress, etc.

2. 2

   Step 2

   Peel and dice the pumpkin together with the potato. Boil for 10-12 minutes.

3. 3

   Step 3

   At the same time, place the grill over high heat. In the meantime, add salt and pepper to the beef.

4. 4

   Step 4

   Once heated, add half of the oil, spread and add the beef.

5. 5

   Step 5

   Cook for 4-6 minutes per side. Remove from heat when well done.

6. 6

   Step 6

   To finish the mashed pumpkin, place the boiled pumpkin in a bowl and mash to the desired consistency.

7. 7

   Step 7

   Season with the remaining olive oil, salt and pepper to taste. If you wish, you can add a pinch of nutmeg, cinnamon and/or stevia.

8. 8

   Step 8

   To make the mashed potato, place the cooked potatoes in a bowl and mash to the desired consistency.

9. 9

   Step 9

   Mix with butter, milk, salt and pepper.

10. 10

    Step 10

    To make the salad, cut the leafy greens and tomato. Season with lemon juice, salt and pepper to taste.

11. 11

    Step 11

    Serve and, if you wish, you can add some seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef with Mashed Pumpkin, Potato and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.