Name: Bolognese and spinach potato pie
Cook time: 85 min
Total time: 85 min
Yield: 6
Ingredients: 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

Ingredients

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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