Pan-Seared Steak with Sweet Potato Fries & Salad
A comforting family favourite where nutrient-packed silverbeet sneaks into the savoury mince filling, all topped with fluffy golden mashed potato.
250g Lean Mince
750g Potatoes
1/2 bunch Silverbeet
125g Carrots (1-2)
1/2 bunch Spring Onions
1 Lebanese Cucumber
splash of milk/butter (optional)
salt and pepper
Prep the Topping: Peel and cube potatoes. Boil in salted water until soft (approx. 15 mins). Drain and mash thoroughly with a splash of milk or butter if desired.
Start the Filling: While potatoes boil, finely chop spring onions and dice carrots. Sauté in a large pan with a little oil until softened (approx. 5 mins).
Brown the Meat: Add mince to the pan, breaking it up with a wooden spoon. Cook until browned through (approx. 5-7 mins).
Add Greens: Finely shred silverbeet and stir into the meat mixture. Cook for 2–3 minutes until it wilts down completely. Season generously with salt and pepper.
Bake: Transfer meat mixture to a baking dish. Spread mashed potatoes evenly on top. Use a fork to create furrows for crispy golden bits. Bake at 200°C for 10–15 minutes until the top is golden.
Side: Serve with sliced Lebanese Cucumber.