Sweet chilli beetroot and potato mash served with steak

With its hot pink hue and fiery beetroot kick, this lavish mash recipe won’t fail to impress, especially when served up with fillet steak and fresh green veg. A great winter warmer, whether indulging alone or sharing with friends.

Prep 5 mins | Cook 20 mins



400g mashing potatoes
4 sweet chilli beetroot from the infused beetroot ready-to-eat range
2 fillet steaks
1tsp olive oil
4 tbsp Crème Fraiche
Salt and pepper
Serve with
100g Tenderstem broccoli, steamed & tossed in Lemon juice and olive oil

What to do:

  1. Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
  2. While the potatoes cook, chop the beetroot into quarters and season the steaks.
  3. Heat the oil in a non-stick frying pan and when it’s very hot cook the steaks for 3-4 minutes on each side (longer if you want them well done). When the steaks are cooked to your liking, put them on a warm plate and set aside to rest.
  4. Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.
  5. Slice the steak and serve with a dollop of mash and the steamed Tenderstem. Pour any meat juices over.