Featuring in this week of Mid-Week Treats is our Peppercorn Beef with Mashed Potatoes recipe, which is all about simple ingredients elevated with bold flavour. The Potts Three Peppercorn & Brandy Sauce brings a rich, peppery kick and smooth texture that pairs beautifully with tender beef and creamy mashed potatoes. Whether for a weekend meal or a cosy weeknight dinner, this dish feels comforting without fuss.
Making time: 40 Minutes
Serves: 4 People
Ingredients:
- 600g Beef steak, trimmed and cut into strips
- 1tbsp Olive oil or butter
- 1 Onion, finely sliced
- 2 Cloves of garlic, minced
- 200ml Potts Beef Stock in a Can
- 250g Potts Three Peppercorn with Brandy Pour-Over Sauce
- 800g Mashed potatoes (already prepared)
- Fresh Parsley, chopped (optional)]
- Steamed vegetables
Method:
- If you're making the mashed potatoes from scratch, boil peeled potatoes until tender, then mash with butter, milk, salt and pepper to taste
- Warm the oil or butter in a large frying pan over medium-high heat
- Add the beef strips in batches, searing quickly until browned but still juicy. Remove and set aside
- In the same pan, add onion and garlic; cook until softened (about 3 mins)
- Pour in the Potts Beef Stock in a Can and stir in the Potts Three Peppercorn & Brandy Sauce. Mix until smooth
- Return the beef to the pan, reduce the heat and simmer gently for 8–10 minutes until the sauce thickens and the meat is cooked through
- Adjust seasoning if needed and stir in a little fresh parsley
- Spoon the creamy peppercorn beef over warm mashed potatoes with steamed greens on the side