Beef Ragù Over Creamy Mashed Potatoes

Name: Beef Ragù Over Creamy Mashed Potatoes with Peas, Carrots & Crispy Fried Onions
Total time: 30 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 12 ounce Potatoes; 6 ounce Carrots; 1 clove Garlic; 10 ounce Ground Beef; 1 unit Tomato Paste; 1 tablespoon Italian Seasoning; 4 ounce Peas; 1 unit Chicken Stock Concentrate; 1 ounce Mirepoix Paste; 2 tablespoon Crème Fraîche; 1 unit Crispy Fried Onions; Salt; Pepper; 1 teaspoon Cooking Oil; 1 tablespoon Butter

with Peas, Carrots & Crispy Fried Onions

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In this savory and satisfying dish, ground pork is cooked with sweet carrots and peas, fragrant garlic, and a speedy mirepoix paste for a complex and delicious ragù in no time at all. Piled over buttery mashed potatoes swirled with crème fraîche and sprinkled with crispy golden fried onions, this hearty meal is bursting with flavor. Buon appetito!

Tags:

Seasonal

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

6 ounce

Carrots

1 clove

Garlic

10 ounce

Ground Beef

1 unit

Tomato Paste

1 tablespoon

Italian Seasoning

4 ounce

Peas

1 unit

Chicken Stock Concentrate

1 ounce

Mirepoix Paste

2 tablespoon

Crème Fraîche

(Contains: Milk)

1 unit

Crispy Fried Onions

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories830 kcal

Fat49 g

Saturated Fat20 g

Carbohydrate61 g

Sugar14 g

Dietary Fiber9 g

Protein33 g

Cholesterol130 mg

Sodium600 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Strainer

•Peeler

•Large Pan

•Large Pot

•Potato Masher

Instructions

PDF

• Wash and dry produce. • Dice potatoes into ½-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat until Step 4.

• While potatoes cook, trim, peel, and dice carrots into ½-inch pieces. Peel and mince or grate garlic.

• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. • Add pork*, garlic, tomato paste, Italian Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. • Reduce heat to medium. Add peas, stock concentrate, and ½ cup plain water (¾ cup for 4 servings); cook, stirring, until thickened and flavors meld, 2-3 minutes. Stir in mirepoix paste. (TIP: If ragù becomes too thick, stir in splashes of water.) Season to taste with salt and pepper.

Swap in beef for pork.

• Return pot with drained potatoes to stovetop over low heat. Add crème fraîche and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season to taste with salt and pepper. • Divide mashed potatoes between shallow bowls. Using the back of a spoon, create a well in mashed potatoes; top with ragù. Sprinkle with crispy fried onions and serve.

Ground Beef is fully cooked when internal temperature reaches 160°.