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Beef Ragu Pie

with Sliced Mushrooms and Mashed Potato

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

½ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 unit(s)


240 grams

Beef Mince

120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

450 grams


1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 sachet(s)

Mixed Herbs

Not included in your delivery

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3655 kJ
Energy (kcal)874 kcal
Fat39.6 g
of which saturates19 g
Carbohydrate96.7 g
of which sugars20.8 g
Protein37.9 g
Salt3.09 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan
Large Saucepan
Oven dish
Potato Masher



Preheat your oven to 220°C/200°C fan/gas mark 9.

Remove the puff pastry from your fridge and allow to come up to room temperature.

Halve, peel and chop the onion into small pieces.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the beef mince, onion and mushroom. Fry until the mince has browned and the veg has softened, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

While the mince fries, peel and grate the garlic (or use a garlic press).


Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the garlic to mince and fry until fragrant, 1 min.


Stir in the passata, red wine stock, mixed herbs and sugar for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Once the ragu is cooked, season with salt and pepper. Add a splash of water if a little thick. Transfer it to an appropriately sized pie dish.

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.


Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.


Share the ragu pie between your plates and serve the mash alongside.