Rösti Bolognese pie
- Preparation and cooking time
- Total time
- Ready in 1½ hours
- Easy
- Serves 2 adults and 2 children
Skip to ingredients
Showing items 1 to 3 of 6
- 700g potatoes
- 4 medium carrots
- 2 celerysticks
- 1 garlic clove
- 2 tbsp olive oil
- 500g pack lean minced beef
- 400g can chopped tomatoes
- 350g jar sweet red peppersauce
- 50g mature cheddargrated
Nutrition: per serving
- kcal343
- fat15.7g
- saturates6g
- carbs27.5g
- sugars1.5g
- fibre3.9g
- protein25g
- salt0.98glow
Method
step 1
Boil the potatoes for about 15 minutes until tender. Drain and leave to cool. Finely chop the carrots, celery and garlic in a food processor. Heat half the oil in a pan with a lid and add the chopped vegetables. Cover and cook over a medium heat for 5 minutes, stirring frequently.
step 2
Remove the lid, turn the heat to high and cook for 2 minutes. Add the beef and cook, stirring, for about 3 minutes until browned. Add the tomatoes and sweet pepper sauce plus 4 tbsp of water and bring to the boil. Cover and simmer over a low heat for 25 minutes and season.
step 3
Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the potatoes and grate them into a bowl. Add the remaining oil and three quarters of the cheese, season and mix lightly.
step 4
Spoon the beef into an ovenproof dish. Scatter over the rösti topping and sprinkle over the rest of the cheese. Bake for 35 minutes until bubbling and golden.
