Beef and Creamy Mushrooms

Steps

1. a small pot of salted water to the boil.
2. Cook pumpkin, parsnip and carrot in pot of boiling water for about 18 minutes, until very soft. Drain well and mash with salt, until smooth. Season to taste with pepper. Cover to keep warm.
3. While vegetables are cooking, thinly slice onion and mushrooms and set aside separately.
4. Heat a medium, dry fry-pan on high heat. While pan heats, pat beef dry with paper towels, season with salt and pepper and rub in oil. Add beef to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes. While beef cooks, roughly chop baby spinach and finely chop parsley. Set aside separately.
5. Return pan used for beef to medium-high heat with measure of oil. Cook onion for about 2 minutes, stirring frequently, until softened. Add mushrooms and cook a further 3-4 minutes, stirring occasionally. Add stock and soy sauce to pan and simmer on low for 2-3 minutes, until liquid is mostly reduced. Thinly slice beef, reserving any resting juices.
6. Stir baby spinach and reserved resting juices through mushrooms and remove from heat. Fold thorough sour cream and season to taste with salt and pepper.
7. divide winter mash between plates, along with beef. Dollop over creamy mushrooms and garnish with parsley.