I also had some leftover bolognese sauce, but I was reluctant to have it with spaghetti again for dinner. Having had a browse through Jamie Oliver’s new book “Jamie’s Ministry of Food” in Waterstone bookshop today, I got this idea of turning the bolognese sauce into a pie and using the two vegetables and some potatoes as a topping. And voila! The birth of Leftover Bolognese Pie!
This Leftover Bolognese Pie was an experiment (and my experiments don’t always turn out right), but this time my mother says it was yummy… It was a pleasant surprise that the mixed mash actually turned out very good, and I was glad because (in this climate of rising food costs) I was able to make a pound of lamb mince stretch a little bit further.
Mouth-Watering Leftover Bolognese Pie
- 1 pound lamb bolognese sauce cooked
- ½ pound button mushroom thinly sliced
- ½ pound carrot peeled and finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon light curry powder
- 2 medium potatoes peeled and roughly chopped
- 1 medium parsnip peeled and roughly chopped
- ¼ medium butternut squash peeled, cored, and roughly chopped
- ½ cup butter
- 1 tablespoon vegetable oil
- 1 pinch salt to taste
- 1 pinch pepper to taste
- Heat the oven to 400°F.
- Put the parsnip, butternut, and potatoes in a saucepan, cover in cold water, and bring to a boil until soft.
- In the meantime, heat the vegetable oil in another saucepan, add the carrot, and stir until soft.
- Add the mushroom, cumin, curry powder, and bolognese sauce. Bring to boil, stirring occasionally. Check to season. Simmer until the sauce thickens.
- Meanwhile, strain the potatoes, parsnip, and squash, add butter, and mash until smooth. Season with salt and pepper.
- Pour the thickened sauce into a casserole dish, top with the mash, and bake for 20 minutes. Serve simply with a green salad.