Mash up creates fantastic feast
With its hearty flavours, this recipe provides comfort food at its best.
Ready in: 35 min Prep time: 20 min Cook time: 20 min Serves: 4-5. the boil. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, garlic, carrot and parsnip for 4-5 minutes, until onion is soft. Set veges aside on a plate and wipe pan clean with paper towels. Reserve pan.
While veges cook, peel and dice potatoes 3-4cm. Cook in pot of boiling water for 12-15 minutes, until very soft. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper. Set aside and keep warm.
Return reserved pan to high heat with another drizzle of oil. Cook mince for 3-4 minutes, until browned, breaking up with a wooden spoon as it cooks. Return cooked veges to pan, along with tomato paste, canned tomatoes, stock and rosemary, rubbing any pan brownings loose from bottom of pan.
Bring ragu sauce to a simmer, then reduce heat to medium and simmer gently for about 10 minutes, or until veges are tender and ragu has thickened slightly. Add balsamic vinegar and stir to combine. Season to taste with salt and pepper.
When ragu has 5 minutes’ cook time remaining, bring a full kettle to the boil. Trim ends off beans and place in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 2-3 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil. Season with salt.
To serve, divide mashed potatoes between plates and top with pork ragu. Sprinkle over parmesan cheese and serve green beans on the side. Garnish with parsley.
Serve with parmesan cheese and green beans on the side.