Beef Ratatouille with Mashed Potato & Grilled Courgette

Serving size

1 person 2 people 4 people

Ingredients

10g pine nuts
40g mixed salad leaves
1 tbsp balsamic vinegar (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
200g passata

(tomatoes, salt, citric acid)
110g baby tomatoes
2 garlic clove
280g beef mince

(british beef mince (10% fat))
2 courgette
2 large potatoes

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	694Kcal
	364kJ	2904kJ
Fat	4.0g	32g
of which saturates	1.1g	8.9g
Carbohydrates	7g	59g
of which sugars	2.0g	16g
Protein	5.2g	41g
Salt	0.18g	1.4g
Fibre	1.2g	9.3g

Ingredients

1 tbsp balsamic vinegar (use half) (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
140g beef mince

(british beef mince (10% fat))
2 tsp Italian herbs (use half)

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
40g mixed salad leaves (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
110g baby tomatoes (use half)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
2 garlic clove
10g pine nuts (use half)
2 large potatoes
2 courgette

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	73Kcal	891Kcal
	306kJ	3729kJ
Fat	2.5g	31g
of which saturates	0.7g	8.8g
Carbohydrates	8g	103g
of which sugars	1.8g	22g
Protein	3.9g	47g
Salt	0.12g	1.4g
Fibre	1.2g	15g

Back

High protein 5 of 5 a day Low sat fat

Beef Ratatouille with Mashed Potato & Grilled Courgette

Prep time: 15 mins

Total time: 25 mins

Cuisine: Mediterranean

Food group: Beef

Try out this Mediterranean twist on a French classic. Tender British beef mince simmers in a delicious ragu with grilled courgettes. Sundried tomato paste lends a sweet depth of flavour. Serve with a refreshing salad and creamy mash, topped with pine nuts for crunch.

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

Turn the grill to high (240C)
Line a baking tray with silver foil
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a measuring jug, a sieve, a peeler & a masher

Make the mash

Peel and dice the potatoes into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft
Once cooked, drain, then return to the pan and mash with 2 tsp olive oil. Season generously with salt and pepper

Time to grill

Meanwhile, slice the courgettes into 1/2cm thick discs
Place the courgette onto the foil-lined baking tray, coat with 1 tsp oil and season with a pinch of salt and pepper
Grill for 8-10 mins, until soft and golden
Add the pine nuts to the tray for the final 1 min, until golden

Sizzle the beef

Heat the large frying pan with 1/2 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. Season with salt and pepper
Finely chop or crush the garlic. Halve the tomatoes

Simmer the ratatouille

Add the garlic and tomatoes to the beef and cook for a further 2-3 mins, then stir in the passata, sundried tomato paste, Italian herbs, half the balsamic vinegar and 50ml water (25ml for 1 person)
Simmer for 5-7 mins, until the beef is cooked through and the sauce has thickened
When ready, stir the grilled courgette into the sauce. Season to taste with salt and pepper

Plate up

Share the beef ratatouille between plates, with the mash and salad leaves alongside
Drizzle the remaining balsamic vinegar over the salad. Garnish with the pine nuts