Mashed Potatoes with Meatballs, Green Beans and Beetroot

Instructions

step 1 Boil the potatoes in salted water until tender, about 15–20 minutes.
step 2 Drain the potatoes and mash them with butter, milk, salt, and pepper. Stir in chopped chives if using. Set aside.
step 3 In a bowl, mix ground beef, chopped onion, egg, breadcrumbs, mustard, Worcestershire sauce, salt, and pepper. Form into meatballs.
step 4 Heat oil in a pan and brown the meatballs on all sides. Remove and set aside.
step 5 In the same pan, stir in flour and cook for 1 minute. Gradually add beef stock, tomato paste, and soy sauce, stirring until smooth.
step 6 Return meatballs to the pan and simmer in the sauce for 15–20 minutes until cooked through.
step 7 Steam or boil green beans until tender-crisp, about 5–7 minutes. Toss with butter and a pinch of salt.
step 8 In a small saucepan, combine diced beetroot, vinegar, sugar, salt, and pepper. Warm gently and stir to combine.
step 9 Plate mashed potatoes with meatballs and sauce, green beans, and beetroot on the side.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat mashed potatoes and meatballs in the microwave or on the stovetop over low heat, adding a splash of milk or water if needed. Green beans can be reheated quickly in a skillet with a little butter. Beetroot relish keeps well in the fridge and can be served cold or slightly warmed.