350g/12oz carrots, peeled and cut into 2–3cm/¾–1¼in batons
1 onion, sliced
600g/1lb 5oz potatoes, peeled and cut into 4–5cm/1½ –2in chunks
4 tbsp gravy granules
2 tbsp wholegrain mustard
1 beef stock cube, crumbled
salt and freshly ground black pepper
2 tsp vegetable, sunflower or rapeseed oil
400–500g/14oz–1lb 2oz beef skirt, braising steaks or diced beef, chopped into 4–5cm/1½ –2in chunks
12 frozen Yorkshire puddings (optional)
400g/14oz frozen peas