Beef Scotch Steaks with Mash and Creamy Mushroom Sauce

Steps

1. Bring a large pot of salted water to the boil. Dice carrots 1cm. Add carrots and pumpkin to pot of boiling water and cook for 20-25 minutes or until tender. Drain and return to pot then mash with butter and salt until smooth. Season to taste with pepper.
2. While mash is cooking, finely dice onion; thinly slice mushrooms; roughly chop garlic; thinly slice spinach. Set all aside.
3. Pat beef dry and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover to rest.
4. Return pan to medium heat with a drizzle of oil (if needed). Cook onion, mushrooms and garlic for 2-3 minutes or until soft. Add spinach and cook a further 2 minutes or until starting to wilt.
5. Add sour cream, stock, soy sauce and any resting juices from beef to pan and cook 2-3 minutes or until sauce starts to thicken. Season to taste. Slice beef thinly against the grain.
6. To serve, divide mash between plates and top with a few slices of beef scotch steak and a big spoonful of creamy mushroom sauce.