Beef Stew with Mashed Potato Ghosts

Beef Stew with Mashed Potato Ghosts

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Prep. 10 min

Total 1 h 30 min

6 portion

Ingredients

stewing beef in 2 cm / 0.8" cubes
780 - 800 g
Worcestershire sauce
30 g
ground cloves (optional)
⅛ tsp
salt divided
2 teaspoon
ground black pepper
1 tsp
floury potatoes peeled, cubed (approx. ½" / 1.2 cm)
900 g
milk
340 g
unsalted butter in pieces
30 g
onion cut into pieces (approx. 1 medium onion)
140 g
garlic cloves
2
olive oil
30 g
carrots cut into rounds (¼" / 0.6 cm), approx 1 carrot
85 g
celery cut into pieces (½" / 1.2 cm), approx. 2 stalks
85 g
parsnips cut into rounds (¼" / 1.2 cm), approx. 2 small parsnips
85 g
all purpose white flour
2 tbsp
tomato paste
3 tbsp
beef stock paste
1 heaping tsp
water
340 g
green pea, fresh or frozen plus 12 extra peas to make ghost eyes
4 ounce
sweet corn kernels (fresh, frozen or canned)
115 g
white button mushrooms, fresh sliced or diced
115 g
green peas, fresh to make ghost eyes
12

Difficulty

easy

Nutrition per 1 portion

Sodium 1082.5 mg

Protein 41 g

Calories 2222 kJ / 531 kcal

Fat 17 g

Fibre 36 g

Saturated Fat 7.7 g

Carbohydrates 54 g

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Also featured in

Bone Appétit 8 Recipes
Canada

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