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Beef Ratatouille with Mashed Potato & Grilled Courgette
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.
High protein
5 of 5 a day
Low sat fat
Serving size
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, Marjoram, Parsley, Oregano, Sage, Basil)
- 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
Nutritional Information
Calories: 694
Protein: 41g
Carbs: 58g
Fat: 32g
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, Marjoram, Parsley, Oregano, Sage, Basil)
- 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
Nutritional Information
Calories: 891
Protein: 47g
Carbs: 103g
Fat: 31g
Beef Ratatouille with Mashed Potato & Grilled Courgette
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.
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Cooking Instructions
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
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