Bourguignon-Style Beef Meatballs

• In a large saucepan, heat a generous drizzle of olive oil over high heat. Cook onion and carrot, stirring, until tender, 4-5 minutes. Transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. Cook diced bacon and sliced mushrooms, breaking up bacon with a spoon, until just browned, 4-6 minutes. Transfer to the bowl with the cooked veggies.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 6-8 minutes. Transfer to a plate. Set aside. • Meanwhile, bring a medium saucepan of salted water to the boil (this will be used in step 5!).

TIP: Cook the meatballs in batches if your pan is getting crowded.

• Reduce saucepan heat to medium-low. Stir in tomato paste, garlic and rosemary, until combined. • Add the water, chicken-style stock powder and gravy granules. Return cooked meatballs, veggies and bacon to the pan, stirring to combine, 1 minute. • Cover with a lid or foil and cook, stirring occasionally, until sauce is slightly thickened, 12-15 minutes. • Season with pepper.

• While the bourguignon is cooking, peel potato and cut into large chunks. Trim baby broccoli and halve any thicker stalks. • Cook potato in the medium saucepan of boiling water until easily pierced with a fork, 10-12 minutes. • In the last 7 minutes, place a colander on top of the saucepan, then add baby broccoli. Cover and steam until tender 6-7 minutes. • Transfer broccoli to a bowl. Season, then set aside. • Drain potato and return to pan. Add the butter and the milk. Season generously with salt. Mash until smooth.