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Beef Bolognese & Mashed Potato
Beef Bolognese & Mashed Potato

Beef Bolognese & Mashed Potato

with Thyme Roasted Cherry Tomatoes & Parmesan

Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total
Cooking Time30 minutes
DifficultyEasy

Ingredients

/ Serving 4 people

500 g

Beef Mince

Basil

Baby Spinach Leaves

1 sachet

Thyme

1 packet

Tomato Paste

6 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1

Carrot

1 tin

Diced Tomatoes with Garlic & Onion

1 packet

Cherry Tomatoes

1 sachet

Beef Stock

1 sachet

Italian Herbs

Nutrition Values

/ per serving
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.

Cooking Steps

1

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Pick the thyme leaves. Place the thyme, cherry tomatoes, balsamic vinegar, a drizzle of olive oil and a good pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.

2

While the tomatoes are roasting, peel the potato and cut into 2cm chunks. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled), or finely chop if you prefer.

3

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add 60g butter, the milk and the salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

4

In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Increase the heat to high, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.

5

Add the carrot to the frying pan and cook, stirring, until softened, 4 minutes. Add 3/4 tin tomato paste and stir to coat. Add 1 1/2 tin crushed & sieved tomatoes and crumble in the beef stock cubes. Stir until well combined. Reduce the heat to medium and add the brown sugar and remaining 20g butter. Simmer until thickened slightly, 4-5 minutes. Add the baby spinach leaves and stir through until wilted, 1-2 minutes. Season to taste with salt and pepper. While the sauce is simmering, pick and thinly slice the basil leaves. TIP: Seasoning is key in this dish! Taste and add more salt or pepper if you like.

6

Divide the mashed potatoes between bowls. Spoon over the bolognese sauce. Top with the thyme-roasted cherry tomatoes and sprinkle with grated Parmesan cheese. Garnish the adults' portions with basil.