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    Beef with onion and sweet pototo mash

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    Beef with onion and sweet pototo mash

    A comforting take on steak and mash.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 4 x 200g rib eye or sirloin steaks
    • 2 tbsp chopped thyme
    • 2 tbsp olive oil
    • 600g sweet potatoes, peeled, cut into chunks
    • 450g desiree potatoes, peeled, cut into chunks
    • 2 garlic cloves, peeled
    • 100g crème fraîche
    • 1 large red onion, sliced
    • 2 tbsp balsamic vinegar
    • 2 x 140g packs watercress, rocket and spinach salad, blanched


    1. Rub the steaks with the thyme and 1 tbsp oil and set aside.
    2. Put both types of potato and the garlic cloves in a pan of water, bring to the boil and simmer until tender. Drain, mash, then stir in the crème fraîche and season.
    3. Meanwhile, soften the onions with 1 tbsp oil in a small pan on a low heat, for 12–15 minutes. Add the vinegar; set aside.
    4. When the mash and onions are ready, season the steaks and fry them on a high heat for 2–3 minutes on each side, then set aside. Put 75ml water and the onions into the pan; cook for a few seconds, scraping the pan with a wooden spoon, and season. Serve the steak and mash with the onions spooned over and the blanched leaves on the side.

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    Drinks recommendation

    The full, fleshy and intensely fruity flavours of Zinfandel make it perfect with steak. Here, rich blackberry and subtle spice create a winning combination.
    Bonterra Zinfandel 2007 Mendocino County, California, USA 96754


    Average user rating

    4 stars