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Cherry tomato & meatball ragu with a crispy baby potato crust

Cherry tomato & meatball ragu with a crispy baby potato crust in a pie dish

Cherry tomato & meatball ragu with a crispy baby potato crust

Name: Cherry tomato & meatball ragu with a crispy baby potato crust
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6
Ingredients: ½ tbsp olive oil plus extra for the dish and brushing; 1kg baby potatoes; 24 meatballs; 1 small onion or shallot finely chopped; 1 carrot grated; 200g cherry tomatoes; 1 garlic clove crushed or finely grated; 1 tbsp tomato purée; 200ml passata; 75g cheddar grated; 25g parmesan grated; a few basil leaves to serve

Good Food

Published: June 26, 2025 at 9:39 AM

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 5 out of 5.0 ratingsRate

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Do something different with baby potatoes – they make a wonderfully crisp base for this meatball pie, rich with Italian flavours

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

½ tbsp olive oil

plus extra for the dish and brushing
1kg baby potatoes
24 meatballs
1 small onion or shallot

finely chopped
1 carrot

grated
200g cherry tomatoes
1 garlic clove

crushed or finely grated
1 tbsp tomato purée
200ml passata
75g cheddar

grated
25g parmesan

grated
a few basil leaves

to serve

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Nutrition: per serving

kcal442
fat21g
saturates9g
carbs30g
sugars8g

low
fibre5g
protein32g

high
salt2.15g

Method

step 1

Heat the oven to 200C/180C fan/gas 6 and oil a 22cm pie dish. Cook the potatoes in a large pan of boiling salted water over a high heat until just tender, about 12-15 mins. Once the potatoes are cooked, drain, then tip into the pie dish and roughly break up using a potato masher until they cover the base of the dish and up the side, forming a crust. Brush over more oil, then bake for 10-15 mins until beginning to turn golden.
step 2

Meanwhile, heat the ½ tbsp oil in a large frying pan over a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon. Fry the onion and carrot in the leftover oil in the pan over a low heat for 8-10 mins until softened.
step 3

Tip in the cherry tomatoes and garlic, and fry for 5-10 mins more until the tomatoes have broken down. Add the tomato purée and passata, cook for 5 mins until thickened slightly, then return the meatballs to the pan. Tip the meatball mixture into the pie dish over the potato base. Scatter over the cheese, then bake for 30-40 mins until the cheese is golden. Scatter over the basil leaves before serving.

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