here is our latest fav meat pie ~ bolognese pie :)
it's basically bolognese sauce with lots of minced meat, chunky veggies such as celery, mushrooms, carrots and even peas if you like.
we, cheated ;) we used Prego's traditional pasta sauce and added additional herbs, salt & pepper for taste.
ingredients for base:
- minced meat/chicken
- chopped big onions 5
- chopped garlic 2 heads
- Prego's pasta sauce (we made alot today, so we used 3 large bottles to get the right tomatoey taste)
- bolognese herb mix
- tomato puree (op)
- black pepper
- dried oregano
- chunky veggies: celery, mushrooms, carrots
- cooking oil
- sautee the garlic & onions till translucent
- add the minced meat and fry till well mixed & cooked thru
- add the pasta sauce as much as you need to get the taste that you want. if not enough, add some tomato paste/puree
- add herbs & seasoning to taste
- add veggies, celery last to maintain the crunch
- once all is well mixed, cooked and taste to your liking, turn off the burner
ingredients for whipped potato topping
- white pepper
- mozzarella cheese
- if you want a thick topping, use as much potatoes as you can. today was a med thick topping which came from 11 potatoes. try to get the waxy ones such as russet but any potato will do (in my opinion)
- peeled & boiled till cooked, drain & then mashed.
- as you mash it finely, add bit by bit the rest of the ingredients till you get the taste & texture that you want. i use very little of butter/margerine.
- pre-heat you oven for 10mins at 200C
- in a casserole dish, put in the sauce base (as much you want)
- top it with the mashed potatoes (as thick as you want)
- optional ingredient: shredded mozzarella. you can put this on top of the sauce before the mashed potatoes or on top of the mashed potatoes.
- use a fork to make sore decorative marks on the mashed potatoes or just smooth it out (op)
- bake in the oven till the top becomes golden
- switch off oven & take it out to serve.
the additional herbs
the Prego sauce
mushrooms. you can even use the fresh ones.