British Beef & Tomato Ragu with Lemony Herb Mash

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh flat-leaf parsley (use half)
1 courgette (use half)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 onion (use half)
2 large potatoes
200g passata

(tomatoes, salt, citric acid)
180g Tenderstem broccoli (use half)
140g beef mince

(british beef mince (10% fat))
110g baby tomatoes (use half)
1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
1 unwaxed lemon (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	937Kcal
	340kJ	3922kJ
Fat	2.7g	31g
of which saturates	0.8g	8.8g
Carbohydrates	10g	113g
of which sugars	2.2g	26g
Protein	4.2g	48g
Salt	0.22g	2.5g
Fibre	1.7g	20g

Ingredients

1 unwaxed lemon
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 courgette
110g baby tomatoes
1 onion
200g passata

(tomatoes, salt, citric acid)
280g beef mince

(british beef mince (10% fat))
1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
2 large potatoes
1 handful of fresh flat-leaf parsley
180g Tenderstem broccoli

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	761Kcal
	372kJ	3185kJ
Fat	4.2g	36g
of which saturates	1.1g	9.6g
Carbohydrates	8g	67g
of which sugars	2.3g	19g
Protein	5.1g	44g
Salt	0.21g	1.8g
Fibre	1.7g	14g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

British Beef & Tomato Ragu with Lemony Herb Mash

Prep time: 20 mins

Total time: 30 mins

Cuisine: European

Food group: Beef

British beef mince simmers with juicy tomatoes and vibrant courgettes in this warming ragu. Garlic and sundried tomato paste bring Italian flavour. Soak up the delicious sauce with creamy potato mash, brightened with fresh parsley and lemon. Serve tenderstem broccoli on the side for your greens!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a large frying pan, a medium saucepan, a masher, a measuring jug & a grater

Make the mash

Peel and chop the potatoes into 3cm chunks, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil, a pinch of salt and pepper.

Prep the other veg

Finely dice the onion. Slice the courgette into 1/2cm thick discs. Halve the tomatoes. Zest and quarter the lemon. Roughly chop the parsley

Sizzle the beef

Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
Add the onion and cook for a further 2-3 mins, until softening
Add the courgette and tomatoes and cook for 3 mins. Add the sundried tomato paste, garlic herb paste, passata and 150ml water (75ml for 1 person). Stir to combine
Simmer for 6-8 mins, until the sauce thickens. Season with salt and pepper

Meanwhile, cook the broccoli

Bring the medium saucepan filled with salted water to a boil
Trim the broccoli, then add to the saucepan. Boil for 3-4 mins, until cooked, then drain
Toss the broccoli with the lemon zest, 2 tsp oil and a pinch of salt

Finish the mash & plate up

Stir half the parsley and the juice from half the lemon through the mash
Share the beef ragu between bowls, with the mash and broccoli alongside. Garnish with the remaining parsley and lemon wedges