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Mouth-Watering Leftover Bolognese Pie
Elenor Craig
I got this idea of turning the bolognese sauce into a Leftover Bolognese Pie, adding two vegetables and some potatoes as a topping!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
British
Servings
4
people
Calories
245
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
Instructions
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.
Nutrition
Calories:
245
kcal
Carbohydrates:
46
g
Protein:
8
g
Fat:
5
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
0.4
g
Cholesterol:
3
mg
Sodium:
632
mg
Potassium:
1499
mg
Fiber:
8
g
Sugar:
13
g
Vitamin A:
16380
IU
Vitamin C:
51
mg
Calcium:
122
mg
Iron:
4
mg
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