Beef & Creamy Mushrooms with Winter Mash

Beef & Creamy Mushrooms with Winter Mash

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 1, 2018.



  • 400g pumpkin, diced 2cm
  • 2 parsnips, peeled and diced 1cm
  • 1 carrot, peeled and diced 1cm
  • ½ tsp salt


  • ½ tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 1 punnet mushrooms, thinly sliced
  • ¾ cup beef or chicken stock
  • 1-2 tsp soy sauce
  • 1/3 bag baby spinach
  • 125g lite sour cream


  • 1 tsp oil or spray oil
  • 600g beef sirloin steaks (at room temperature)


  • 2–3 tbsp chopped parsley


  1. Bring a medium pot of salted water to the boil.
  2. Prep & cook mash. Cook pumpkin, parsnips and carrot in pot of boiling water for about 18 minutes, until soft. Drain well and mash until smooth. Season and cover to keep warm.
  3. Prep onion & mushroom.
  4. Prep & cook beef. Trim visible fat from steaks using a sharp knife. Pat steaks dry and season. Heat oil in a large, fry-pan on high heat. Cook for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Reserve pan.
  5. Cook mushrooms. Heat oil in reserved pan on medium-high heat. Cook onion for about 2 minutes, 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 3-4 minutes, until liquid has reduced.
  6. Stir spinach through mushrooms and remove from heat. Fold through sour cream and season.
  7. Prep parsley & finish beef. Thinly slice beef and add any juices to mushrooms (if desired).
  8. To serve, divide mash between plates, along with beef. Dollop over creamy mushrooms and sprinkle over parsley.

Nutritional Information

Energy 1570 kj
375 kcal
Protein 37.9g
Carbohydrate 20.9g
Fat 14.4g