Beef Steaks with Parsnip and Apple Mash and Gravy

Steps

1. Bring two medium pots of salted water to the boil. Peel potatoes, parsnips and apple and dice 2cm. Cook all in first pot of boiling water for 15-17 minutes, until very soft. Drain, return to pot and mash with butter, milk and salt until smooth. Season to taste, cover and set aside.
2. While mash is cooking, pat beef dry and season. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes (reserve any resting juices). Reserve pan.
3. For the gravy, thinly slice onion (if using). Melt butter in pan and cook onion for 1-2 minutes, until soft and starting to brown. Stir in flour and cook for 1 minute, stirring.
4. Add stock and water slowly and stir until smooth. Simmer for 5 minutes. Add Worcestershire sauce and any reserved beef resting juices and season to taste.
5. While gravy simmers, cut broccoli into small florets and slice courgette 1cm. Cook broccoli, courgette and peas in second pot of boiling water for 2-3 minutes, until bright green and tender. Drain, toss with a drizzle of olive oil and season. Slice beef thickly.
6. To serve, divide parsnip and apple mash between plates and top with beef. Scatter around the veggies and drizzle with gravy.