A little twist on a family favourite. This delicious dish is so easy to make and a perfect way to use left over mash, which is exactly how this recipe came about. It has rich bolognaise filling and creamy, cheesy mash topping which work beautifully together. Great for bulk cooking and freezing too. One for the whole family.
Serves 4
Ingredients
450g Lean Mince Beef
1kg Potatoes cooked and mashed
50g Cheddar Cheese grated
1 Onion finely chopped
2 Cloves of Garlic finely chopped
2 Teaspoons Mixed Herbs
125ml Red Wine
4 Tablespoons Tomato Puree
1 Tin of Chopped Tomatoes
1 Beef Stock Pot
Method
Fry mince beef and onion I'm a large non stick frying pan. Once the mince is browned add the garlic, herbs and red wine and simmer until wine has reduced. Next add the tomato purée and fry for a further minute.
Now add the chopped tomatoes and beef stock pot. Simmer for 5 minutes.
Spoon Bolognaise into an oven proof dish. Mix half the cheese through the mash. Spoon mash on top of bolognaise and top with remaining cheese.
Cook in a preheated oven 175 Degrees for 20-30 minutes or until bubbling around the edges and lightly browned on top.
Calories per serving approx 392
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