Classic meat and three veg

So I’m sure we all grew up eating a classic meat and 3 veg on a regular basis. I don’t have the fondest memories of such meals growing up – as a child I never enjoyed meat at all – and little piles of vegetables next to it? It just didn’t float my boat. Given the same meal today I know I would lap it up. My mum is an AMAZING cook and I know it would be delicious, but as a younger child, I was just a bit of a fussy eater – similar to one little person I deal with on a daily basis now!

Having two kids of my own now, I can see why the classic meat and 3 veg was (and remains) such a popular option – because it is SO QUICK to prepare. Depending on the thickness of the cut (and your cooking preferences) a piece of steak takes less than 10 minutes to cook, and with some blanched broccolini, potato mash and a cheeky little mushroom sauce, dinner can be made and served up in around half an hour. Happy days.

This is exactly what I made for dinner the other night, and although I debated whether this was ‘recipe’ enough to really be included on my blog, I decided that if nothing else it may provide some inspiration to create your own meet and 3 veg combination with whatever you have on hand.


2 pieces of steak
1 bunch of broccolini, washed and trimmed

For the sweet potato mash
250g potatoes, peeled and diced
250g sweet potato, peeled and diced
15g butter
125mls hot milk
25g parmesan cheese, grated
salt and pepper to taste

For the mushroom sauce
1 tbsp butter
10-12 button mushrooms, sliced
100 ml thickened cream
1 tbsp Worcestershire sauce
2 tbsp white wine
salt and pepper to taste
dried parsley to garnish

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 2 people


For the sweet potato mash

Start with the mashed potato as this will take the longest to cook.

Boil the potato and sweet potato in a large pot of salted water for 15-20 minutes until they are tender but not falling apart. While they are cooking you can get the other components of the meal ready.

Drain them well and return to the pot. Using a potato masher, mash the potatoes and sweet potatoes.

Add butter, hot milk and parmesan cheese and stir through until ingredients are combined and potatoes are fluffy.

Season with salt and pepper as desired, then set aside with the lid on until you are ready to serve up.

For the mushroom sauce

Slice mushrooms and pop into a saucepan with the butter. Cook until the mushrooms have sweated down.


Add the cream, Worcestershire sauce, white wine and parsley. Stir through and allow to simmer (with the lid on) for about 5 minutes.


Taste and season with salt and pepper to taste. Set aside with the lid on until you are ready to serve.

For the steak

One of the best tricks I have learned with cooking steaks is to oil the meat rather than the pan. This stops all the hissing and spitting when you pop the steak into a hot pan.

So, heat a frypan or griddle pan, over high heat.

Drizzle a small amount of oil on each side of your steak and season with salt and pepper.img_6429

Pop straight into hot griddle or pan and cook according to your liking.


You can find some good tips about cooking the perfect steak, including the cooking times you need for rare, medium rare, well done etc in this article from Just remember, these cooking times are based on a 2cm thick piece of steak, which is quite thick and definitely thicker that you would generally get from the meat section in the supermarket – so if your steak is a bit thinner you will need to reduce the suggested cooking time accordingly.

Once your steak is cooked, transfer to a plate and cover with foil to rest for 3-5 minutes. Just enough time to make your broccolini!


For the broccolini

Blanch the broccolini in a pot of boiling salted water for 2-3 minutes or until just tender. Remove from the hot water and set aside as you get ready to serve. Drizzle with a small amount of oil and some salt and pepper.

Putting it all together

Serve your sweet potato mash in the middle of your plate.

Lay your broccolini over the top, followed by the steak, then mushrooms and a small drizzle of the pan juices which would have collected on the plate when you rested the meat.

Sprinkle a little bit of dried parsley over the top as well as some cracked black pepper (if desired). ENJOY! 💜



5 thoughts on “Classic meat and three veg

  1. Jody says:

    I made this for my family and dad who is quite particular with his food, he said it was restaurant quality, another amazing recipe xx


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s