Parsley Butter Beef Rump & Potato Mash (Diet)

Ingredients

• 900g raw beef rump, all visible fat trimmed
• 400g fresh carrots
• 400g peeled parsnips
• 800g peeled potatoes — staple
• 10g butter — staple
• 100ml pasteurised trim milk
• 12g garlic — staple
• 3g dried parsley
• 5ml neutral oil, MEASURED TOTAL for all cooking — staple
• 2g salt and black pepper, measured/to taste

Add this — Thanja

• 200g peeled potatoes
• 75g butter

Quantities are for HER TWO serves of the four-serve batch. Keep separate from Declan’s portions. Adds per Thanja serve: ~346 kcal, 30.5g fat, 17.0g carbs.

Method

1. Heat oven to 220°C/200°C fan. Cut carrots and parsnips into wedges, coat with 3ml of the measured oil and roast over two trays with a splash of water until tender, turning halfway.
2. Boil potato chunks and mash with trim milk and 5g of the shared butter.
3. Warm the remaining 5g shared butter with garlic and dried parsley plus a splash of hot water to make a small herb sauce; no fresh herbs.
4. Trim rump and sear in batches in the remaining 2ml oil. Cook fully through to 75°C, rest, then slice.
5. Serve beef on mash with roasted carrots/parsnips and the measured parsley-butter sauce. Cook her extra potatoes separately and melt her extra butter into her mash/herb sauce only.
6. Divide the shared base into four equal portions. Cook the listed extra starch separately (or in two separate ramekins for pies/lasagne), and add all Add this (Thanja) items only across her two portions. Heat cooking cream, cheese and any sauce extras thoroughly; fully cook any egg. No extra ingredients or unmeasured oil beyond those listed.

Notes

- Steak remains ask-only. Shared butter is 10g instead of 160g. Original 590-kcal metadata understated the listed butter: a full original plate using 160g butter, 800g potato and measured cooking oil is nearer 900 kcal, so that is the conservative Thanja comparison. Her restored butter quantity is intentionally large to match the original, not a calorie restriction. - Original serves 4; this variant makes four. Declan: estimated 651 kcal, 55.7g protein, 17.4g fat and 64.6g carbs per serve, INCLUDING the served carb, every sauce/coating and all measured oil. - Thanja’s base plus add-on is approximately 996 kcal/serve, at least the 900 kcal full-plate comparison used for this original. Add-ons supply both fat and carbohydrate. Original estimates and ambiguous portion sizes are approximate; this is not an individual pregnancy calorie prescription. - Nutrition is estimated from RAW meat, DRY rice/pasta or explicitly cooked noodle weights, and drained canned weights. Raw breast assumes 23g protein/100g; trimmed pork 21g/5g fat; lean beef mince 21.5g/5g fat. Brands, cuts, sauce sugar and pack labels vary; recheck purchased labels and recalculate before quoting precise macros. No fat-draining calorie credit is assumed. - Cook at least 200g whole vegetable ingredients per serve into the meal or roast on its tray; no side salad, fresh herbs, premixed vegetables, mayo, aioli or sour cream. Keep raw meat separate, cook meat to 75°C and all vegetables through; never use precooked meat as the main protein. - Cool leftovers promptly in shallow containers, refrigerate/freeze promptly, and reheat piping hot throughout. Freeze portions not needed within two days. Rice requires prompt cooling too. Use pasteurised dairy, heat cheese/cream sauces thoroughly and cook egg fully set. - STEAK REMAINS ASK-ONLY. Creating this sibling does not authorise buying or auto-selecting it.