Mushroom And Beef Brisket Ragù with Creamy Brie Mash

Steps

1. Bring a pot of salted water to the boil. Bring a full kettle to the boil. Prep brie mash & ragù vegetables.
2. Make brie mash. Cook potatoes in boiling water for 15 minutes, until soft. Drain well and return to pot with milk and a pinch of salt. Mash until smooth. Fold through brie and season to taste. Keep warm. Brie does not need to be fully incorporated.
3. Cook beef ragù. Heat a drizzle of oil in a fry pan on medium-high heat. Add onion and thyme and cook for about 2 minutes. Add mushrooms and ragù spices and cook for 2-3 minutes, until mushrooms are soft. Add wine/stock and cook for 1-2 minutes, until almost evaporated.
4. Add tomato paste, water measure, beef and a pinch of salt and bring to the boil. Reduce heat to low-medium and simmer for 8-10 minutes, until beef is hot through and sauce has reduced. Break beef up as it cooks or shred with two forks.
5. Cook beans. Place beans in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave to steam for 6 minutes, until beans are tender. Drain, return to bowl and toss with butter. Season to taste.
6. Serve brie mash topped with beef ragù and beans on the side.