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    Braised veal with feta & black olive mash

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    Braised veal with feta & black olive mash

    • Preparation time: 15 minutes
    • Cooking time: 95 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6


    900g veal joint
    7–8 sage leaves, torn into pieces
    3-4 cloves garlic, sliced
    2 tbsp olive oil
    150ml white wine
    1 tbsp sundried tomato paste
    1.2kg Waitrose Maris Piper Potatoes, peeled and cubed
    100g Unearthed Diced Greek Feta with Herbs
    2 tbsp Cooks’ Ingredients Kalamata Olives


    1. Preheat the oven to 170°C, gas mark 3. Make slits in the veal with a small knife. Wrap a piece of sage around a slice of garlic and push into the slits in the meat. Season the meat. Heat the oil in a medium flameproof casserole and brown the beef on all sides over a high heat. Add the wine and tomato paste, bring to the boil and cover the pan. Cook in the oven for 1½ hours until tender and cooked through. Leave to rest for 15 minutes.

    2. While the veal is cooking, cook the potatoes in a large pan of boiling water for 15–20 minutes until tender. Drain thoroughly and return to the pan. Mash until smooth then stir in the feta with a couple of tablespoons of the oil it comes in, plus the olives and seasoning. Serve with the sliced veal and the pan juices spooned over.

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