Cottage pie




Flavour filled bolognese base topped with a creamy mash, perfect to cosy up with on cold evenings. Make a large portion of this to share and feed the family - or in individual pots (as photographed). Stash in the freezer for those days that catch you off guard and you just need something you can warm in the oven.


Servings : 6


Ingredients


1 x portion Simple bolognese

1 x portion Classic, buttery mashed potatoes


Grated parmesan cheese (optional)

Parsley, to serve


Method

  1. Preheat a fan oven to 200C.

  2. Grease your ovenproof dish with a little bit of olive, just enough to give it a thin layer on the base and sides. I either use one large 13 x 9" ovenproof dish or 5 - 6 individual ramekins (as photographed).

  3. Spoon in the bolognese as a base. Spoon the mashed potatoes on top or if you like, you can pipe it on. If I'm in a rush and just spooning it on, I like to use a fork to run over the top of the mashed potato to give it some ridges and texture.

  4. Top with grated cheese, if using and place in the pre-heated oven for 30 - 35 minutes until the top is golden and crisp. I like to switch it to a grill for a final 2 - 3 minutes to get a really nice crispy top. If you're using smaller dishes, it will be around 20 - 25 minutes.

  5. Remove from the oven and let it sit for about 10 minutes, cover with parsley and freshly cracked black pepper.

  6. Serve and enjoy!


Good to know:

  • If you're using chilled bolognese and/or mash potatoes - it might take a few minutes longer in the oven. Check that it's piping hot in the centre before removing from the oven. Cover with tin foil if the top begins to burn but it needs longer in the oven, this will allow it to keep cooking without catching any more colour.

  • Cover with cling film in the fridge for up to 3 days.

  • To freeze, allow it to completely cool, wrap in cling film and freeze for up to 3 months. Defrost in the fridge overnight, then remove the cling film and cook as per the recipe.

  • To cook from frozen, heat a fan-oven to 160C, remove the cling film and cover with foil. Cook for 60 minutes (large dish), then remove the foil, turn to oven up to 200C and cook for 30 minutes longer (large dish) until golden and bubbling. If using small dishes, half the time.