Italian Beef Ragu Pie with Crunchy Parmesan Crumb

Italian Beef Ragu Pie with Crunchy Parmesan Crumb

Ready in 45 minutes • Serves 3
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, May 24, 2020.
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Ingredients

Mash

  • 400g potatoes, peeled & diced
  • 1 parsnip, peeled & diced
  • 1/4 cup milk
  • 1 tsp butter

Ragù

  • 1 drizzle of oil
  • 1/2 brown onion, finely diced
  • 1 pack Italian beef ragù spices
  • 300g Italian beef brisket diced, cut into 4 pieces
  • 1 can cherry tomatoes
  • 1 Tbsp soy sauce

Crumb

  • 50g grated parmesan cheese
  • 25g breadcrumbs
  • 1 drizzle of oil

Veggies

  • 1 courgette, sliced into rounds
  • 1 cup frozen peas

Steps

  1. Before you start. Preheat oven to high grill.
  2. Prep & cook mash. Prep potatoes and parsnip. Add both to a pot and cover with hot tap water. Cook on high heat for 15-20 minutes, until tender. Drain and return to pot with milk and butter. Mash until smooth and season with salt and pepper. Bring a second pot of salted water to the boil for veggies.
  3. Prep & cook ragù. Prep onion. Heat oil in an oven-proof frypan on medium-high heat, Add onion and cook for 2-3 minutes, until softened. Add ragù spices, beef (including juices), canned tomatoes and soy sauce. Simmer for 10 minutes, breaking up beef with a spoon, until thickened.
  4. Prep crumb. Combine all crumb ingredients together in a bowl.
  5. Prep & cook veggies. Prep courgette and add to pot of boiling water along with peas. Cook for about two minutes, until tender. Drain and return to pot. Season to taste with salt and pepper.
  6. Cook pie. Spread mash on top of ragù and sprinkle evenly with crumb. Grill in oven for about 5 minutes, until golden.
  7. Serve. Pie with veggies on the side.

Nutritional Information

Energy 3078 kj
736 kcal
Protein 40.0g
Carbohydrate 38.0g
Fat 45.0g