Bolognese and spinach potato pie
Kids will love these bolognese pies topped with cheesy mashed potato.
- 1 hr 25 mins cooking
- Serves 6
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Ingredients
Bolognese and spinach potato pie
- 1 tablespoon olive oil
- 1 small brown onion, chopped finely
- 1 clove garlic, crushed
- 250 gram beef mince
- 1 small carrot, grated coarsely
- 1 small red capsicum, chopped finely
- 50 gram mushrooms, sliced thinly
- 2 tablespoon tomato paste
- 1/4 cup (60ml) dry red wine
- 425 gram can crushed tomatoes
- 300 gram spinach, trimmed, chopped coarsely
- 5 medium potatoes (1.2kg)
- 40 gram unsalted butter
- 2 clove garlic, crushed
- 2 eggs, beaten lightly
- 1/2 cup (50g) coarsely grated mozzarella
Method
Bolognese and spinach potato pie
- 1Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add beef, carrot, capsicum and mushrooms; cook, stirring, until beef changes colour.
- 2Add 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.
- 3Meanwhile, 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.
- 4Spread 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.
- 5Cook pie, uncovered, about 30 minutes or until browned lightly.
Notes
This recipe is the perfect way to use any leftover bolognese sauce you may have from a previous meal (you'll need 3 cups).