Beef Ratatouille with Grilled Courgette & Mash
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
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 peeler, a sieve, a masher, a large frying pan & a measuring jug
1
Make the mash
- Peel and roughly chop the potatoes, then add to the saucepan. Simmer for 18-20 mins, until soft
- Once cooked, drain, then return to the pan and mash. Season generously with salt and pepper
2
Time to grill
- Slice the courgettes into 1/2cm thick discs
- Place 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
3
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. Season with salt and pepper
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes
4
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 with salt and pepper to taste
5
Plate up
- Share the beef ratatouille between plates, with the mash and salad leaves alongside
- Drizzle 1/2 tsp oil and the remaining balsamic vinegar over the salad. Scatter the pine nuts on top