Salisbury Steak with Creamy Mashed Potato, Green Beans & a Mushroom, Mustard Sauce

Preheat the oven to 180C.

Bring a saucepan of water to the boil. Add the stock and stir until dissolved.

Bring another saucepan of salted water to the boil.

Peel and chop the potato.

Add the potato to the boiling water and cook until easily pierced with a fork (15mins).

Peel and slice the onion.

Thickly slice the mushrooms.

Chop the parsley and the prunes.

In a bowl, mix together the mince, breadcrumbs, prunes, 1/2 of the mustard and 1/2 of the tomato sauce.

Season with salt and pepper.

Using your hands, thoroughly combine the salisbury steak ingredients and then form the mixture into individual patties of even thickness.

Heat half of the oil in a saucepan.

Add the onions and mushroom and cook until the onions are translucent and the mushrooms have softened.

Stir in the remaining mustard and tomato sauce.

Stir in the stock to the onion and mushroom mixture and stir through.

In a small bowl, mix together the cornflour and a small amount of water. Set aside.

Reduce the heat for the mushroom sauce to low, and continue to gently simmer. Stir through the cornflour slurry slowly, until thickened slightly.

Heat the remaining oil in a large frying pan over high heat.

Add the salisbury steaks and pan fry until browned on both sides.

Remove the steaks from the pan and transfer to the oven on a baking tray and bake until cooked through. (around 5mins)

Trim the green beans and then add to the pan and cook until slightly blistered on the outside. Season with salt and pepper and remove from the heat.

Drain the potato, place back into the saucepan and mash.

Add the cream and butter and stir through until smooth and creamy.

Season the potato with salt and pepper to taste and set aside.

Remove the steaks from the oven when cooked and transfer to serving plates.

Distribute the mash, salisbury steak and green beans among serving plates.

Serve with mushroom sauce served atop the salisbury steak.