Beef and Colcannon Mash and Veg
I enjoyed making this dish and I found that I loved eating the colcannon mash. If you love bubble and squeak, then you will enjoy this dish for sure. The cabbage lifts the plain looking mash and gives it some colour. The inspiration to do colcannon mash came from a recipe book. As well as the mash that was the star of this dish, there are some honey roast beetroot and fried mange toute. This is a great meal to have during the week or a Saturday.
Prep: 15 mins
Cooking time: 1 hour
Serves: 3 people
-3 Beef Steaks
-1 Tsp Mustard Powder
-1 Tsp Mustard seeds
Season the beef and place in a casserole dish/tray.
Cover in aluminium foil and place in an oven at 200 degrees Celsius.
Place beetroot into a separate casserole dish and put into the oven.
Boil the potatoes in a medium saucepan.
Steam cabbage into another saucepan.
Drain the water from the saucepan of the boiled potatoes.
Add butter to the potatoes and mash with a potato masher.
Add the garlic seasoning, parsley and tarragon.
Stir in the cabbage into the mash potato.
Fry the mange toute and place in the oven to keep warm.
Serve on a plate