Leftover Bolognese Pie with Root Veg Mash Topping
A comforting leftover bolognese pie topped with creamy parsnip, butternut squash, and potato mash. This leftover bolognese pie stretches yesterday's ragu into a brand-new family dinner with warming spices and golden root vegetable topping.
Equipment
- large saucepan
- Medium saucepan
- Potato masher
- Colander
- 2-quart casserole dish (oven-safe)
- Wooden spoon
Ingredients
- 1 pound cooked lamb bolognese sauce 450g
- ½ pound button mushrooms thinly sliced, 225g
- ½ pound carrots peeled and finely chopped, 225g
- 1 teaspoon cumin powder
- 1 teaspoon light curry powder
- 2 medium potatoes peeled and roughly chopped, approximately 350g / 12oz
- 1 medium parsnip peeled and roughly chopped, approximately 150g / 5oz
- ¼ medium butternut squash peeled, deseeded, and roughly chopped, approximately 200g / 7oz
- ¼ cup butter 55g, use more to taste
- 1 tablespoon vegetable oil
- salt to taste
- pepper to taste
Instructions
- Heat the oven to 400°F / 200°C (200°C fan-forced).
- Put the parsnip, butternut squash, and potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 15–20 minutes until all the vegetables are fork-tender.2 medium potatoes, 1 medium parsnip, 1/4 medium butternut squash
- Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the carrots and cook, stirring occasionally, for 5–6 minutes until softened.1 tablespoon vegetable oil, 1/2 pound carrots
- Add the mushrooms, cumin, and curry powder and stir for 1 minute until fragrant. Stir in the bolognese sauce and bring to a gentle boil. Reduce heat and simmer for 8–10 minutes, stirring occasionally, until the sauce has thickened. Taste and adjust seasoning with salt and pepper.1/2 pound button mushrooms, 1 teaspoon cumin powder, 1 teaspoon light curry powder, 1 pound cooked lamb bolognese sauce, salt, pepper
- Drain the potatoes, parsnip, and squash in a colander. Return to the saucepan, add the butter, and mash until smooth. Season with salt and pepper to taste.2 medium potatoes, 1 medium parsnip, 1/4 medium butternut squash, 1/4 cup butter, salt, pepper
- Pour the thickened sauce into a 2-quart oven-safe casserole dish. Spoon the mash evenly over the top and rough up the surface with a fork. Bake for 20–25 minutes until the top is golden and the sauce is bubbling at the edges.
Notes
Storage: Cover tightly and refrigerate for up to 3 days. Freeze assembled but unbaked for up to 3 months — bake from frozen at 350°F / 175°C for 45–50 minutes until bubbling and golden.
Make-Ahead: Assemble the full pie up to 24 hours in advance and refrigerate. Add 5–10 minutes to the baking time if baking from cold.
Substitutions: Swap lamb bolognese for beef, pork, or a plant-based ragu. Sweet potato works well in place of butternut squash. Use olive oil instead of vegetable oil if preferred.
Pro Tips: Rough up the surface of the mash with a fork before baking — the ridges crisp up beautifully and add texture contrast to the creamy interior. For an extra golden top, dot a few small pieces of butter over the mash before it goes into the oven.
Serving Suggestion: Serve with a simple green salad dressed with lemon juice and olive oil, steamed green beans, or buttered peas.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 45gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 31mgSodium: 684mgPotassium: 1477mgFiber: 9gSugar: 12gVitamin A: 15314IUVitamin C: 50mgCalcium: 96mgIron: 3mg
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