Bolognese Pot Pies with Cheesy Mash

11 Ingredients

Number of servings

4

5milliliter extra virgin olive oil cooking spray
1 brown onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, crushed
400grams lean beef mince
400grams no-added-salt diced tomatoes
1/4 bunch continental parsley, leaves picked
500grams white washed potatoes, peeled, chopped
1 cup light smooth ricotta
3/4 cup shredded light tasty cheese

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Like a juicy bowl of spaghetti bolognese in a self-serve size, these mash-topped pot pies make the perfect lunch for kids and adults alike.

Method

Step 1 of 3

Spray a large, deep frying pan with oil. Heat over medium-high heat. Add onion, carrot and celery. Cook for 5 minutes or until softened. Add garlic. Cook, stirring for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add tomato and half of the parsley. Bring to the boil. Remove from heat.

Step 2 of 3

Meanwhile, place potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 minutes or until potato is tender. Drain. Mash potato until smooth. Add cheeses and stir until well combined. Season with pepper.

Step 3 of 3

Spoon mince mixture among 4 x 2-cup capacity ramekins. Top with mash and spray with oil. Bake for 20 minutes or until golden. Sprinkle with remaining parsley. Serve.