- Bolognese Double Mash Shepherd's Pie.jpg (83.31 KiB) Viewed 36 times
Takes: 50 minutes (plus standing time)
Serves: 4
No nutritional information available.
Ingredients
- 150g frozen or fresh Mediterranean-style roasting vegetables
- 1 tbsp olive oil or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 250g beef mince
- 250g tomato pasta sauce
- 85ml hot beef stock
- A few fresh basil leaves, finely shredded
- 1kg potatoes, peeled and chopped
- Salt and freshly ground black pepper
- 20g butter
- 125ml milk
- 2 egg yolks
- 100g ready-grated mozzarella, plus 50g extra
- 50g baby spinach
- 20g butter
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Cook the vegetables according to the pack instructions.
2. Meanwhile, heat 2 tsp of the oil in a medium saucepan over a medium heat. Cook the onion and garlic for 5 minutes, stirring, or until the onion has softened. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned.
3. Add the pasta sauce and stock. Bring to the boil. Reduce the heat to low and simmer, uncovered, for 10 - 15 minutes or until mixture has thickened. Remove from the heat, stir in the basil and cool for 15 minutes.
4. Meanwhile, cook the potatoes in a pan of salted boiling water for 10 - 15 minutes or until tender. Drain and return to the pan. Add the butter and milk and mash until smooth. Season with salt and pepper. Cool for 15 minutes. Stir in the egg yolks and cheese.
5. Place the spinach in a heatproof bowl. Lightly splash with water using your fingertips. Cook in microwave on high for 30 seconds - 1 minute until wilted. Drain and squeeze out excess water using the back of a spoon.
6. Heat the butter and remaining oil in a 20cm ovenproof frying pan over a medium heat. Remove from the heat. Using a spatula, spread half of the mash over the base of the pan. Leaving a 3cm border around edge, carefully spread the bolognese over the mash. Top with the chargrilled vegetables, then the spinach and half of the extra cheese. Spoon the remaining mash over the top.
7. Sprinkle over the remaining cheese and cook in the oven for 10 minutes or until the cheese is golden and melted. Leave to stand in the pan for 10 minutes. Serve garnished with fresh flat-leaf parsley and with a salad, if liked.
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