1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add beef, carrot, capsicum and mushrooms; cook, stirring, until beef changes colour.
2.Add paste, wine and undrained tomatoes; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until sauce thickens. Stir spinach into bolognese sauce.
3.Meanwhile, preheat oven to 180°C. Boil, steam or microwave potatoes until tender; drain. Mash potatoes in large bowl with butter, garlic and egg until smooth.
4.Spread half of the potato mixture over base and sides of 1.5-litre (6 cup) pie dish; spread bolognese sauce over potato then gently spread remaining potato mixture over bolognese sauce. Sprinkle with cheese.
5.Cook pie, uncovered, about 30 minutes or until browned lightly.
This recipe is the perfect way to use any leftover bolognese sauce you may have from a previous meal (you’ll need 3 cups).Note