HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRatatouille


with Cheesy Potato Topping

Read more

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.


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)

Red Pepper

1 unit(s)


½ unit(s)


½ pack(s)

Finely Chopped Tomatoes with Basil

1 block(s)

Mature Cheddar Cheese


1 unit(s)

Red Onion

2 unit(s)

Vine Tomatoes

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1682 kJ
Energy (kcal)402 kcal
Fat6.0 g
of which saturates3.0 g
Carbohydrate74 g
of which sugars28.0 g
Protein15 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


Grate the cheddar cheese all over then grill until golden and bubbly, 10-15 mins.


Serve the ratatouille. Enjoy!