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Check out the latest recommended times in our Cooking Guidelines.
Mediterranean-style British Beef Ratatouille with Green Beans
This ratatouille looks impressive, but it couldn’t be easier. Simmer British beef mince with potatoes and saucy tomatoes, then top with slices of colourful courgette and aubergine. Bake for 20 mins and dinner is served!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 large potatoes
- 500g beef mince (british beef mince (10% fat))
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 4 garlic clove
- 2 courgette
- 2 tsp dried oregano
- 1 aubergine
- 240g green beans
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 200g baby tomatoes
- 1 onion
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
Nutritional Information
Calories: 535
Protein: 35g
Carbs: 41g
Fat: 25g
Mediterranean-style British Beef Ratatouille with Green Beans
This ratatouille looks impressive, but it couldn’t be easier. Simmer British beef mince with potatoes and saucy tomatoes, then top with slices of colourful courgette and aubergine. Bake for 20 mins and dinner is served!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Pull out a peeler, a sieve, a large frying pan, a medium saucepan, a large ovenproof dish & a measuring jug
Get sizzlin'
- Peel and dice the potatoes into 1cm cubes. Finely dice the onion
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef, onion and potatoes. Season with salt and pepper
- Cook for 7 mins breaking the beef up with a wooden spoon, until golden brown
Prep & simmer
- Finely chop or crush the garlic. Halve the tomatoes
- Add both to the beef pan and cook for another 2-3 mins. Add the chopped tomatoes, oregano, vinegar, sundried tomato paste, stock powder and 100ml hot water. Bring to a boil, then simmer for 5-6 mins, until the sauce thickens
Oven time
- Meanwhile, thinly slice the courgettes and aubergine into 1/2cm rounds
- Transfer the beef mixture to the ovenproof dish and layer the courgette and aubergine rounds neatly on top. Drizzle with 1 tbsp oil and season
- Bake for 20-25 mins, until golden brown
Cook the green beans
- Meanwhile, trim the green beans
- When the beef has 5 mins remaining, bring the medium saucepan filled with salted water to a boil. Once boiling, add the green beans to and boil for 3-4 mins, until cooked, then drain
Plate up
- Serve the beef ratatouille into bowls, with the green beans alongside
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