Beef and Garlic Herby Potato Skillet Bake

500g beef - 5% lean - topside/flank/chuck visible fat removed

500g red or white potatoes

3 garlic cloves

30g olive oil

1 tbsp dried rosemary

1 tbsp sage

1/2 tsp dried thyme

2 bay leaves

Green veg of choice - I.e, green beans and red pepper - spinach and tomatoes - kale and red pepper - broccoli and cauliflower...

Liberal pinch of flakey sea salt and cracked black pepper

Preheat your oven to 180C (360F), open the beef and add a liberal pinch of salt, rub in and leave it whilst you prepare the rest.

Bring a saucepan to a boil, heavily salted with water adding one bay leaf.

Slice your potatoes into big chunks, smash one garlic clove with the side of a knife and add to the water. Boil for 10 minutes, drain and cool uncovered.

Smash and add 2 cloves of garlic, the rosemary, thyme, sage and black pepper to a bowl and dress with oil, mix very well and add half to the beef and half to the potatoes. Add to the skillet with your veg choice.

Cover the ingredients with 125ml water, cover the dish with foil and bake in the oven for 45-60mins. The beef should be tender and a knife will go through and the water reduced, for the last 10 minutes take the foil off of the dish and let it reduce and colour.

Serve with balsamic glaze.

Serves 3 or 2 for main dinner

Cals: 447

Protein: 40

Carbs 37

Fat 17

Fibre 8

Recipe card is here: