Beef Ragù Over Creamy Mashed Potatoes
with Peas, Carrots & Crispy Fried Onions
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Utensils
Instructions
• 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°.
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