Ratatouille

Name: Ratatouille with Cheesy Potato Topping
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 2 Bell Pepper; 2 Medium Tomato; ½ Aubergine; 30 Mature Cheddar Cheese; 1 Courgette; 1 Red Onion; ½ Finely Chopped Tomatoes with Basil; 450 Potatoes

with Cheesy Potato Topping

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We’ve turned a classic Mediterranean-style vegetable stew into a warming and delicious pie for the perfect midweek supper. Quick and simple to prep, our ratatouille pie is packed with fresh veg like courgettes, peppers, tomatoes and aubergine and topped with a creamy, cheesy mash. Pop the dish under the grill for the final 15 minutes to get a wonderfully golden and bubbly topping.

Allergens:

Milk

The quantities provided above are averages only.

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Medium Tomato

Aubergine

(May contain traces of: Celery)

Mature Cheddar Cheese

(Contains: Milk)

Courgette

(May contain traces of: Celery)

Red Onion

Finely Chopped Tomatoes with Basil

450

Potatoes

Nutritional information

Energy (kcal)402 kcal

Energy (kJ)1682 kJ

Fat6 g

of which saturates3 g

Carbohydrate74 g

of which sugars28 g

Protein15 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Baking Dish

•Plate

Instructions

Preheat your oven to 200°C. Halve the peppers and discard the core and seeds. Chop into 2cm chunks. Halve and peel the red onion. Chop each half into quarters. Trim the courgette, halve lengthways then chop widthways into 2cm chunks. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm chunks. Chop the vine tomato into quarters.

Pop all the chopped veggies onto a large lined baking tray and drizzle with oil (use two trays if you need more space!) Season with salt and pepper, toss to coat then spread out in one even layer and roast on the top shelf of your oven until golden and soft, 25-30 mins. Turn halfway through cooking. Meanwhile, put a large saucepan of water with a pinch of salt on to boil for the potato.

Chop the potato into 2cm chunks (peeling optional!) and add to the boiling water. Cook until you can easily slip a knife through, 12-15 mins, then drain in a colander and return to the pan (off the heat). Mash with a potato masher until smooth, adding a knob of butter if you have any. Season with salt and pepper.

When the roasted veggies are done, switch the grill to high and transfer the veggies to an ovenproof dish along with any roasting juices. Add the finely chopped tomatoes and stir well to combine. Spoon the mash over the top of the veggie filling and spread out with the back of a spoon.