Beef Meatballs with Mash & Henderson’s Gravy

Juicy beef meatballs coated in a dark, glossy Henderson’s gravy with shallots and a touch of sharp gherkin, served over light, buttery baked-potato mash.

Ingredients

Method

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Step 1

Heat the oven to 200°C.

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For

6

M

I

For the baked potato mash

1.8

kg

Floury potatoes

120

g

Butter, melted

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Notes

No-waste tip: Toss the leftover potato skins with a little olive oil, salt and pepper, then bake at 200°C for 10–15 minutes until crisp. They make a great snack or crunchy topper for soups and salads.

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