As Mashed recipe developer Patterson Watkins notes ... To assist in the search for meals that are quick and satisfying, she ...

This pot roast recipe uses beautifully marbled beef chuck, which is cooked low and slow in a fragrant broth with mushrooms and other vegetables until tender. Paired with creamy mashed potatoes ...

Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper. To serve, lift out the beef cheeks ...

Place the rib and brisket of beef in the stock, then add the onion and the chopped herbs. Simmer over a gentle heat for about 90 minutes. Wash and peel the asparagus, cutting off the 'wooden' ends ...

Beef cheeks are a cheap cut of meat ... Meanwhile, to make the mash, cook the potatoes in lightly salted water for 20 minutes, or until tender. Drain, then pass through a sieve or vegetable ...