Steak haché with mash and gravy

Steak hache, mash, gravy, family dinner
Serves 4
450g beef mince
1 egg
4 tbsp breadcrumbs
1 tsp herbes de provence
1 tsp Worcestershire sauce
Salt and black pepper
1 tbsp cornflour
250ml beef stock
1 tbsp white wine
1 tbsp vegetable oil
1 onion, sliced

To serve:
Fresh parsley, chopped
Mashed potatoes
  1. In a large bowl, combine the mince, egg, breadcrumbs, herbes de Provence, Worcestershire sauce and some seasoning. Mix just until combined, then divide in four and flatten into patties. Set aside.
  2. In a jug, whisk together the cornflour, beef stock and wine until smooth. Set aside.
  3. Heat the oil in a large pan over a medium heat. Add the beef patties and the onions and cook for about four minutes per side until browned. Transfer to a plate and keep warm.
  4. Add the cornflour mixture to the pan and simmer over medium-high heat for 5-6 minutes or until thickened.
  5. Turn the heat to low and return the patties to the pan. Simmer for another 8-10 minutes until completely cooked throughout.
  6. Scatter with chopped fresh parsley and serve with creamy mash.

Per serving 308 kcals, 12.1g fat (3.8g saturated), 9.3g carbs, 2g sugar, 37.6g protein, 1g fibre, 0.361g sodium