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.
British Beef & Tomato Ragu with Lemony Herb Mash
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!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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)
Nutritional Information
Calories: 937
Protein: 48g
Carbs: 113g
Fat: 31g
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
Nutritional Information
Calories: 761
Protein: 44g
Carbs: 67g
Fat: 36g
British Beef & Tomato Ragu with Lemony Herb Mash
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!
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Cooking Instructions
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
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