Spiced Pork Ragu
with peas, cheese and buttery mash4.0(35)
Calories
:
809 kcalProtein
:
41.1g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
This pork mince ragu is a crowd-pleaser that's comforting and intriguing all at once. It's super simple to make, and the flavours are suited to picky palates too.
Ingredients
Serving amount
3 unit(s)
Potatoes
1 unit(s)
Onion
250 grams
Irish Pork Mince
1 unit(s)
Garlic
2 sachet(s)
Central American Style Spice Mix
1 pack(s)
Passata
1 sachet(s)
Chicken Stock
50 grams
Grated Cheese
(Contains: Milk)
120 grams
Peas
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Sugar
to taste
Pepper
to taste
Oil
to taste
Butter
(Contains: Milk)
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3386 kJ
Energy (kcal)809 kcal
Fat32.5 g
of which saturates12.8 g
Carbohydrate86.4 g
of which sugars18.5 g
Dietary Fiber2.2 g
Protein41.1 g
Salt4.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and pop back in the pot (off the heat).
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Place a large pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince and onion until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Once the mince has browned, add the garlic and Central American spice. Cook, stirring, until fragrant, 30 secs.
- Stir in the passata, stock powder, ½ tsp sugar and 75ml water (double both for 4p).
- Bring to the boil, then lower the heat and simmer until thickened, stirring occasionally, 5-6 mins.
- Add the peas and cook until warmed through, 1 min. Season to taste with salt and pepper.
4
- When everything is ready, add a dollop of buttery mash to one side of each bowl.
- Spoon a helping of spiced pork ragu alongside.
- Finish with a scattering of cheese.
