Steak & Onion Gravy with Winter Veg Mash and Greens

Juicy pan-seared steak smothered in rich onion gravy, served with a cozy mash duo and bright, buttery winter vegetables.

Ingredients

• 4 steaks (about 200g / 7 oz each; any grilling steak)
• 2 large onions, thinly sliced
• 2 tbsp olive oil (or any cooking oil), divided
• 2 tbsp butter, divided
• 2 garlic cloves, finely chopped (pantry staple)
• 2 tbsp plain flour
• 2 cups (500 ml) beef stock (or water + stock cube/powder)
• 1 tsp Worcestershire sauce (optional but excellent; pantry staple)
• 1 tsp Dijon mustard (optional; pantry staple)
• Salt and black pepper
• 800g potatoes, peeled and cut into 3 cm chunks
• 600g pumpkin, peeled and cut into 3 cm chunks
• 3 tbsp butter
• 1/2 cup (125 ml) milk (or more as needed)
• Salt and black pepper
• 250g green beans, trimmed
• 1 cup frozen peas (or fresh)
• 3 carrots, peeled and sliced on the diagonal
• 1 tbsp butter
• Salt and black pepper

Method

• 1

  Step 1: Start the mash (potato + pumpkin)

  Put potatoes and pumpkin in a large pot, cover with cold water and add a good pinch of salt. Bring to a boil, then simmer 12–18 minutes until both are very tender (a knife should slide in with no resistance). Drain well, then return to the hot pot for 1 minute to steam-dry.

• 2

  Step 2: Sear the steaks

  Pat steaks dry, then season generously with salt and pepper. Heat a large pan over high heat until very hot. Add 1 tbsp oil. Sear steaks 2–3 minutes per side for medium-rare (or to your liking), aiming for a deep brown crust. Transfer to a plate and loosely cover with foil to rest.

• 3

  Step 3: Cook the onions until sweet and golden

  Reduce heat to medium. Add 1 tbsp butter and the remaining 1 tbsp oil. Add onions with a pinch of salt. Cook 10–15 minutes, stirring regularly, until soft and golden-brown (if they start catching, add a splash of water and scrape the pan).

• 4

  Step 4: Build the gravy

  Add garlic and stir until fragrant, about 30 seconds. Sprinkle over flour and cook for 1 minute, stirring constantly (this cooks out the raw flour taste). Gradually pour in beef stock while stirring to keep it smooth. Add Worcestershire and Dijon if using. Simmer 3–5 minutes until thick enough to coat a spoon. Taste and season with salt and pepper.

• 5

  Step 5: Finish the mash

  Mash the potato and pumpkin together. Add butter and milk, then mash until fluffy and smooth (add a little more milk if you want it looser). Season well with salt and pepper.

• 6

  Step 6: Cook the vegetables

  While the gravy simmers, bring a pot of salted water to the boil. Add carrots and cook 4 minutes, then add beans and cook 2–3 minutes more until just tender (still a little bite). Add peas for the last 60 seconds. Drain, return to pot, add butter, toss, and season with salt and pepper.

• 7

  Step 7: Warm steaks in gravy (optional, best for serving hot)

  Slide rested steaks (and any juices) into the gravy for 30–60 seconds just to warm through. Don’t simmer long or you’ll overcook them.

• 8

  Step 8: Serve

  Spoon mash onto plates, pile on the winter vegetables, add steak, then smother generously with onion gravy.

Tips

• **Steak doneness guide**: 2 min/side = rare; 2.5–3 min/side = medium-rare; 3–4 min/side = medium (for ~2 cm thick steaks). Thicker steaks need longer.
• **Extra-rich gravy**: Stir in an extra 1 tbsp butter at the end (off the heat) for a glossy, restaurant-style finish.
• **No beef stock?** Use chicken stock, or water with stock powder/cube and a small splash of Worcestershire to boost savouriness.
• **Make-ahead**: Mash reheats well with a splash of milk; gravy reheats with a splash of water/stock to loosen.
• **Serving suggestion**: A little cracked pepper on the mash and a drizzle of gravy over the greens makes it feel like a proper pub plate.

Nutrition (per serving, estimate)