Beef, mushroom and marsala stroganoff with herby mash

• starchy potatoes↗1kg g

  (used Maris Piper), coarsely chopped

• butter↗50g g
• milk↗100ml ml
• celery salt1 tsp tsp

  (optional)

• sour cream↗100ml ml
• soft herbshandful of

  (used spring onion stalks, parsley and dill)

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• portobello mushrooms↗275g g

  sliced

• smoked paprika↗½ tsp tsp
• marsala↗100ml ml
• leftover stew800g g

  (see recipe below)

• Dijon mustard↗2 tsp tsp
• cream↗50ml ml

Step-by-step instructions

1. 1

   Place the potatoes in a pot of salted water, bring to a boil and cook for 10‑12 minutes until a sharp knife easily pierces them. Drain and leave in a colander for 5 minutes to steam off. Add butter together with milk and celery salt, if using, and a generous pinch of black pepper. Heat gently until the butter melts, then return the potatoes to the pot and mash well. Add the sour cream and most of the herbs, season to taste.

2. 2

   Meanwhile, heat the oil in a large pan over medium heat and sauté the onion and mushrooms for 10‑12 minutes until they become golden at the edges. Add smoked paprika, marsala, the leftover stew and a splash of water. Bring to a gentle boil and cook for 5‑7 minutes until very hot. After cooling, it can be frozen for up to three months. Reheat to a boil. Stir in Dijon mustard and the cream, then season to taste. Serve with a spoonful over the herby mash, sprinkled with the remaining herbs.