Spiced Tomato Veggie Mince Ragu
with Peas, Cheese and Buttery Mash
- Soya
- Sulphites
- Barley
- Cereals containing gluten
- Milk
- Egg
- Wheat
- Cereals containing gluten
- May contain traces of allergens
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya, Wheat, Cereals containing gluten, May contain traces of allergens)
2 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Chop the potatoes into 2cm chunks (peel first if you prefer).
b) Pour the boiled water into a large saucepan with 0.5 tsp salt.
c) Once boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
d) Meanwhile, halve, peel and chop the onion into small pieces.
a) While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the plant-based burgers and onion. Use a spoon to mash into a mince-like texture as it cooks. Cook until browned, 5-6 mins.
c) Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the mince is browned, add the garlic and Central American style spice mix. Stir-fry for 30 secs.
c) Stir in the passata, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).
d) Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 5-6 mins.
a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper, then cover with a lid to keep warm.
a) Once the tomato sauce has thickened, stir through the peas.
b) Cook until piping hot, 1-2 mins.
c) Stir half the hard Italian style cheese into the sauce. Taste and season with salt and pepper if needed, then remove from the heat.
a) When everything's ready, serve the spiced veggie mince ragu alongside the buttery mash.
b) Finish by sprinkling over the remaining cheese.
Enjoy!
Step 2 MOD: If you’ve chosen the veggie version, heat a large frying pan on medium-high heat with a drizzle of oil. Cook the plant-based burgers and veg for the same amount of time. Use a spoon to mash the burgers into a mince-like texture as they cook. IMPORTANT: Ensure they're piping hot throughout.
