Dinner

Healthy Steak Mince Ragu with Vegetables and Jacket Potatoes Recipe

ByNoah Steele January 5, 2026January 5, 2026

Introduction

This healthy ragu is a comforting and flavorful dish made with lean steak mince and plenty of vegetables. It’s perfect served over jacket potatoes for a wholesome meal the whole family will enjoy.

A white plate holds a baked potato split open with soft, pale yellow inside showing; on top is a mix of ground meat, bright green peas, diced orange carrots, and cooked translucent onion slices in a reddish-brown sauce. Next to the plate is a black cast-iron pan filled with the same meat and vegetable mix, with a golden spoon resting inside. In the background, there is another white plate with a whole, golden-brown baked potato. All items are placed on a white marbled textured surface with a folded brown fabric cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil
2 large onions (320g), halved or quartered, then sliced

3 large garlic cloves, finely grated
500g 5% fat steak mince

500g carton passata
3 carrots (320g), finely chopped

1 tbsp thyme leaves
1 tbsp vegetable bouillon powder
½ tsp ground white pepper

200g frozen peas
4 jacket potatoes, to serve

Instructions

Step 1: Heat the rapeseed oil in a large non-stick pan over medium-low heat. Fry the sliced onions for 10 minutes, stirring occasionally, until they turn golden.

Step 2: Stir in the grated garlic, then add the steak mince. Cook for a few minutes more, breaking the mince up with a wooden spoon until it’s nicely browned.
Step 3: Add the passata, finely chopped carrots, thyme leaves, vegetable bouillon powder, and ground white pepper to the pan. Cover and simmer over low heat for 25 to 30 minutes, stirring occasionally, until the meat is cooked through and the vegetables are tender.
Step 4: If needed, add a splash of water to loosen the sauce. Stir in the frozen peas and cook for another 5 to 7 minutes until they are tender.

Step 5: Serve the hot ragu over freshly cooked jacket potatoes for a satisfying meal.

Tips & Variations

For extra flavor, add a splash of red wine or a pinch of chili flakes during cooking.
Substitute the steak mince with lean turkey or chicken mince for a lighter version.

Use fresh herbs like rosemary or basil instead of thyme for a different aromatic twist.
Add mushrooms or bell peppers to increase the vegetable content and texture variety.

Storage

Allow the ragu to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. You can also freeze the mince sauce for up to three months. Defrost overnight in the fridge and reheat until piping hot before serving.

How to Serve

A close-up of a skillet filled with a cooked mix of ground meat, green peas, and sliced onions in a rich brown sauce, with a golden spoon resting in the skillet. Next to it, on a white plate, a baked potato cut into quarters topped with a generous portion of the meat and pea mixture, showing a soft yellow inside. Another whole baked potato sits on a white plate above, with a golden brown, slightly crispy skin, all set on a white marbled surface with a warm brown napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the ragu in advance?

Yes, the ragu tastes even better after a day or two as the flavors develop. It can be stored in the fridge for up to 3 days or frozen for longer storage.