Bolognese and spinach potato pie

Kids will love these bolognese pies topped with cheesy mashed potato.

  • 1 hr 25 mins cooking
  • Serves 6
  • Print


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


Bolognese and spinach potato pie
  • 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).

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