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Cheesy Beef, Mushroom & Pasta Ragù Pie

Cheesy Beef, Mushroom & Pasta Ragù Pie

4.5rating out of 5

(2236 reviews from our customers)

Prep Time

60 min



Use within

3-4 days

This delicious family favourite is part cottage pie, part mac 'n' cheese and pure comfort food. You'll create a rich beef ragù with the classic combination of tomatoes, chestnut mushrooms, carrot and garlic. You'll then top it with melty cheddar conchiglie pasta and serve with a crispy red gem side salad.

Prep Time

60 min



Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
80g mature cheddar †
200g conchiglie †
1 tbsp Dijon mustard †
1 tbsp dried oregano
2 garlic cloves
1 tomato
tomato paste 3.18
2 tbsp tomato paste †
1 red onion
160g chestnut mushrooms
Red gem lettuce
1 red gem lettuce
British beef mince 2
250g British beef mince
beef stock cube (new5/18)
1 beef stock cube †
1 carrot
1 balsamic vinegar sachet (15ml) †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 40g cheddar cheese<span class="strong">†</span>
  • 200g conchiglie<span class="strong">†</span>
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 1 tbsp dried oregano
  • 1 garlic clove
  • 1 tomato
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 1 red onion
  • 160g chestnut mushrooms
  • 1 red gem lettuce
  • 250g British beef mince
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 carrot
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 682 kJ
163 kcal
3843 kJ
917 kcal
of which saturates
4.4 g
2.4 g
25 g
13.5 g
of which sugars
16 g
2.6 g
90.1 g
14.6 g
Fibre 1.2 g 7 g
Protein 9.3 g 52.2 g
Salt 0.72 g 4.07 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
200g conchiglie
semolina of durum wheat (gluten), water
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
1 tbsp dried oregano
dried oregano
1 garlic clove
1 tomato
2 tbsp tomato paste
tomatoes (sulphites)
1 red onion
red onion
160g chestnut mushrooms
1 red gem lettuce
red gem lettuce
250g British beef mince
beef (100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 carrot
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
  • Allergens highlighted by † (milk, gluten, mustard, sulphites, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Cheesy Pasta & Ragu Pie

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle 

Add the conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the conchiglie for 8-10 min or until cooked with a slight bite

Once done, drain the conchiglie, reserving the pot for step 6

2 Cheesy Pasta & Ragu Pie

Peel and finely chop the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until beginning to soften

3 Cheesy Pasta & Ragu Pie

Meanwhile, top, tail, peel and grate the carrot[s] 

Peel and finely chop (or grate) the garlic

Tear the chestnut mushrooms into bite-sized pieces 

Chop the tomato[es] roughly 

Dissolve the beef stock cube[s] in 200ml [300ml] boiled water

4 Cheesy Pasta & Ragu Pie

Add the beef mince to the softened onion with a generous pinch of salt and pepper and increase the heat to medium

Cook for 2 min or until browned all over, breaking it up with a wooden spoon as you go

Add the mushrooms and cook for 2 min further or until browned

5 Cheesy Pasta & Ragu Pie

Once browned, add the chopped garlic, dried oregano and tomato paste to the beef and cook for 1 min 

Add the chopped tomato, beef stock, grated carrot and 1 tsp [2 tsp] sugar and cook for 10 min or until a thick ragù has formed 

Meanwhile, grate the cheddar cheese

6 Cheesy Pasta & Ragu Pie

Melt 30g [60g] butter in the reserved pot over a medium heat

Once melted, add 30g [60g] flour & stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Add 350ml [700ml] milk gradually & whisk for 5-8 min or until a smooth, thick sauce remains

Remove from the heat, season with salt and pepper and stir in the cheese – this is your béchamel

7 Cheesy Pasta & Ragu Pie

Add the drained conchiglie and Dijon mustard to the béchamel and mix well 

Transfer the ragù to an oven-proof dish (or individual ones) and top with the béchamel & conchiglie mix 

Put the dish in the oven and cook for 15 min or until bubbling and golden – this is your pasta ragù pie 



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Meanwhile, combine the balsamic vinegar, 1 tsp [2 tsp] sugar & 2 tbsp [4 tbsp] olive oil for your dressing, then cut the red gem lettuce into quarters lengthways

Once golden, remove the pasta ragù pie from the oven & leave it to cool for 5 min

Serve the pie with the red gem on the side, drizzle with the dressing & enjoy! 

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