Garlic Rosemary Roasted Potato Bake Recipe

About this recipe

This hearty dinner features flavorful beef patties simmered in a rich sauce, served alongside creamy mashed potatoes and tender peas. Perfect for a satisfying evening meal.

Ingredients

• 360G Bannisters Farm Garlic & Rosemary Roasting Potatoes
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 270 g Potts Steak Sauce 270G
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. In a small saucepan, combine 2 baking potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot, and stir in 6 tablespoons plant-based double cream, 1 teaspoon salt, and a pinch of pepper. Set aside.
2. 2. Meanwhile, in a medium bowl, combine 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Shape into 4 oval patties about 1/2 inch thick using the flour to coat each patty.
3. 3. In a large, heavy skillet, heat 2 tablespoons rapeseed oil over medium heat. Add the patties and cook until browned, about 2 minutes on each side. Transfer to a plate and cover with foil to keep warm.
4. 4. Add 2 chopped onions to the skillet and cook over medium heat, stirring, until slightly softened, about 5 minutes. Pour in 1 cup vegetable broth, 3 tablespoons steak sauce, and the remaining 6 tablespoons plant-based double cream. Bring to a boil and cook, stirring occasionally, until the sauce thickens, about 4 minutes.
5. 5. Meanwhile, cook 1 cup peas according to package directions.
6. 6. Return the patties to the skillet and let simmer in the sauce for about 4 minutes. Arrange the patties on plates and spoon the sauce on top. Serve the mashed potatoes and peas alongside.