Beef and Mushroom Stew with Spring Onion Mash

Peel and dice potatoes into 3cm pieces. Place in a saucepan and cover with cold, salted water. Bring to the boil and cook for 12 minutes or until tender. Drain well, return to saucepan with milk and 20ml (1 tablespoon) olive oil and mash until smooth. Thinly slice spring onions, keeping the white and green parts separate. Add green spring onion to mash and mix to combine. Set aside and keep warm.

While potatoes are cooking, finely chop eschalot and garlic. Quarter mushrooms.

Dust beef in cornflour and season well with salt and pepper. Heat 20ml (1 tablespoon) oil in a deep frypan over medium-high heat. Add beef and cook for 4–5 minutes or until golden brown. Remove from pan and set aside.

Heat remaining oil in the same frypan over medium heat. Add eschalot, white spring onion and salt and pepper and cook, stirring, for 3 minutes or until softened slightly. Add garlic and mushroom and cook, stirring, for 3 minutes or until softened and caramelised.

Add tomato paste, 400ml water and stock cube to pan and bring to a high simmer. Cook for 6–7 minutes or until sauce has reduced slightly.

Roughly chop parsley. Return beef to stew with parsley and warm through. Season with salt and pepper. Divide mash between bowls and spoon over beef and mushroom stew.