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Bolognese and double mash cottage pie
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Indulge in a delicious bolognese pot pie topped with creamy mashed potatoes.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 250g beef mince
  • 275.00 gm tomato pasta sauce
  • 84.15 gm beef stock
  • 40.00 ml shredded fresh basil leaves
  • 50g baby spinach
  • 40.00g butter
  • 250.00 ml chargrilled vegetables, roughly chopped (see notes)
  • 250.00 ml grated pizza cheese
  • Mixed salad leaves, to serve
  • 1kg cream delight potatoes, peeled, chopped
  • 128.75 gm milk
  • 2 egg yolks
  • 125.00 ml grated pizza cheese
Instructions:
  • In a medium saucepan over medium heat, warm 2 teaspoons of oil until shimmering. Sauté onion and garlic until onion softens and garlic is fragrant, about 5 minutes. Add the mince and cook, using a wooden spoon to break up any lumps, until browned, approximately 5 minutes.
  • Pour the pasta sauce and stock into the pot and bring it to a boil. Lower the heat and let it simmer uncovered for 10 to 15 minutes until the bolognese thickens. Take it off the heat and stir in shredded basil. Allow it to cool for 15 minutes before serving.
  • Prepare the Potato Mash by boiling the potatoes in a large saucepan until tender. Drain and return to the pan. Add butter and milk, then mash until smooth. Season with salt and pepper. Allow to cool slightly before stirring in the egg yolks and cheese.
  • Place fresh spinach in a heatproof bowl and cover with boiling water. Let it sit for 1 minute until the spinach wilts. Drain and let it cool for 5 minutes before squeezing out excess water.
  • Preheat the grill to medium-high. Heat butter and remaining oil in a 20cm base flameproof frying pan over medium heat. Remove from heat and spread half of the mash over the base of the pan using a spatula. Leave a 3cm border around the edge, then carefully spread the bolognese over the mash. Layer with Chargrilled Vegetables, spinach, and half of the cheese. Spoon the remaining mash over the cheese and spread it carefully to cover the filling completely. Cook the bake over medium heat for 5 minutes, or until the edges start to pull away from the pan.
  • Top with the remaining cheese and grill for 5 minutes until golden and melted. Let it stand in the pan for 10 minutes, then serve with some fresh salad leaves on the side.

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