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Easy prep

Braised Beef over Potato-Pea Mash

with Salsa Verde & Light Green Salad

Cooking time

15 minutes




950 /serving

Indulge in the luxury of a 15-minute meal that will melt in your mouth. For this tender, juicy braised beef, all you have to do is warm the meat with a smidgen of garlic and serve it atop a buttery mash that combines fluffy potatoes and bright green peas. A herbaceous salsa verde is made from scratch by combining fresh parsley, capers, a dash of vinegar and olive oil; spoon it atop the braised beef and garnish with crispy onions to add a final touch of texture.

We will send you:

  • 300g Pre-cooked braised beef
  • 450g Potatoes
  • 15ml Minced garlic
  • 60g Baby lettuce
  • 1 Bunch of parsley
  • 30ml Red wine vinegar
  • 10g Capers
  • 100g Green peas
  • 5.5g Crispy onions

Contains: Milk, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
63 g
Saturated Fat
19 g
930 mg
Total Carbs
55 g
7 g
45 g
9 g
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Make the potato-pea mash
Bring a medium pot of salted water to a boil. Cut the potatoes into bite-size pieces. Add the potatoes to the boiling water. Cook, 14 to 16 minutes, until tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add ¾ of the green peas and 2 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency. Season with S&P.
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Warm the beef
While the potatoes cook, in a medium pan, heat a drizzle of oil on medium. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the braised beef to the pan with 1 tbsp water (double for 4 portions). Cook, stirring frequently, 5 to 7 minutes, until heated through; season with S&P.
a picture
Make the salsa verde
While the beef warms, very finely chop the capers and parsley leaves and stems. In a small bowl, combine the chopped parsleycapers, ½ the red wine vinegar, 2 tbsp olive oil (double for 4 portions) and as much of the remaining garlic as you’d like. Season with S&P.
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Make the salad & serve
In a large bowl, combine the lettuce, remaining peas, remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P and toss well. Divide the potato-pea mash between your plates and top with the warmed beef. Spoon the salsa verde over the beef and garnish with the crispy onions. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.