Easy

Bolognese and potato pie

Name: Easy bolognese and potato pie recipe
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 200g skinless speck (from delis and butchers), trimmed, cut to 3cm batons; 1 large onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 3 garlic cloves, crushed; 1kg pork & veal mince; 1 cup (250ml) beef stock; 1/3 cup basil, leaves picked, finely chopped; 1/3 cup flat-leaf parsley leaves, finely chopped; 2 tbs tomato paste; 2 x 400g can crushed tomatoes; 1 tbs brown sugar; 6 (600g) desiree potatoes, peeled, cut into large chunks; ¾ cup (180ml) pure (thin) cream; 100g unsalted butter, chopped; ½ cup (40g) finely grated parmesan, plus extra to scatter

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https://healthimprovements.info/recipes/easy-bolognese-potato-pie-recipe/wuxj209e — Bolognese and potato pies

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by Dominic Smith

Sep 02, 2019

A bolognese pie is like a miniature shepherds pie, perfect for when you can't find pasta.

2 tbs extra virgin olive oil
200g skinless speck (from delis and butchers), trimmed, cut to 3cm batons
1 large onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
3 garlic cloves, crushed
1kg pork & veal mince
1 cup (250ml) beef stock
1/3 cup basil, leaves picked, finely chopped
1/3 cup flat-leaf parsley leaves, finely chopped
2 tbs tomato paste
2 x 400g can crushed tomatoes
1 tbs brown sugar

Mashed potato

6 (600g) desiree potatoes, peeled, cut into large chunks
¾ cup (180ml) pure (thin) cream
100g unsalted butter, chopped
½ cup (40g) finely grated parmesan, plus extra to scatter

Method

1.

Heat oil in a large deep frying pan over high heat. Add the speck, onion, celery, carrot and garlic and cook, stirring frequently, for 5-6 minutes until speck begins to brown. Add mince and cook, breaking up lumps with a wooden spoon, for 6-8 minutes until mince begins to brown. Add stock, scraping the bottom of the pan with a wooden spoon. Stir in herbs, tomato paste, tomato and sugar. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 35-40 minutes until Bolognese has thickened. Season
2.

Meanwhile, for mashed potato, place potato in a saucepan, cover with cold salted water, bring to the boil and simmer for 20-25 minutes until cooked. Drain, return to pan and mash. Stir in cream, butter and parmesan. Return pan to low heat and cook, stirring, for 5-6 minutes until parmesan has melted. Season. Cover and keep warm until ready to use.
3.

Heat grill to high. Divide Bolognese mixture among 6 x 1-cup (250ml) pie or heatproof dishes. Top with mash and scatter with extra parmesan. Place on a large oven tray and grill until golden. Serve immediately.