Rösti Bolognese Pie
This continental twist on a traditional cottage pie cleverly incorporates extra vegetables into a rich minced beef Bolognese, all hidden beneath a golden, cheesy potato rösti topping. It's a hearty and satisfying main course, perfect for a family dinner. The dish combines familiar flavours in a new format, making it an appealing option for encouraging children to enjoy their veggies. Preparation involves creating the meat sauce, preparing the potato topping, and then baking until beautifully golden.
Ingredients
- 700g potatoes
- 4 medium carrots
- 2 celery sticks
- 1 garlic clove
- 2 tbsp olive oil
- 500g pack lean minced beef
- 400g can chopped tomatoes
- 350g jar sweet red pepper sauce
- 50g mature cheddar grated
Method
- Cook the potatoes in boiling water for about 15 minutes until tender. Drain them and allow to cool. Use a food processor to finely chop the carrots, celery and garlic. Warm half the olive oil in a lidded pan, add the chopped vegetables, cover and cook for 5 minutes, stirring frequently.
- Take off the lid, increase the heat and cook for 2 minutes. Introduce the lean minced beef and cook, while stirring, for about 3 minutes until browned. Pour in the chopped tomatoes and sweet red pepper sauce along with 4 tbsp of water and bring to a boil. Cover, reduce the heat and simmer for 25 minutes, then season.
- Set your oven to fan 180C/conventional 200C/ gas 6. Peel the cooled potatoes and coarsely grate them into a bowl. Add the remaining olive oil and three quarters of the grated mature cheddar, season and mix gently.
- Transfer the beef mixture into an ovenproof dish. Evenly distribute the rösti potato mixture over the top. Finish by sprinkling over the rest of the cheese. Place in the oven and bake for 35 minutes until the top is golden and the filling is bubbling.
Nutrition (per serving)
Calories343 kcal
Fat16 g
Saturates6 g
Carbs28 g
Sugars2 g
Fibre4 g
Protein25 g
Sodium392 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinegerman
