Roast Beef with Mashed Potatoes and Peas

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Butter1/3 tablespoon (10 g)
• Milk2 tablespoon (30 ml)
• Peas1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Oregano1/2 tablespoon (2 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need a lean cut of beef. Take into account the cooking time.

2. 2

   Step 2

   Place a pot of water over high heat. While boiling, peel and dice the potato.

3. 3

   Step 3

   Once the water boils, add the potatoes and boil for 12 minutes. Remove, drain and set aside.

4. 4

   Step 4

   Mix with the milk and butter, mash until creamy. Season with salt and pepper.

5. 5

   Step 5

   Place the peas in a pot of boiling water for 6 minutes.

6. 6

   Step 6

   Once they are blanched, remove and drain.

7. 7

   Step 7

   Simultaneously, cook the beef with its sauce: Heat the grill and add half of the oil.

8. 8

   Step 8

   Once heated, add the beef and sear for 2-3 minutes per side or until desired doneness.

9. 9

   Step 9

   For the sauce: Heat the remaining oil in a pan. While heating, chop the tomato and add it to the pan.

10. 10

    Step 10

    Add oregano, salt and pepper. Cook over medium heat for 5 minutes. Add the beef, cover and cook for 5 more minutes.

11. 11

    Step 11

    Once done, serve the mashed potatoes with the peas and add the previously cut beef on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Roast Beef with Mashed Potatoes and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.