A Quick Pie Tip
Here’s a suggestion for what to do with lots of leftover bolognese sauce if you happen to have a bag of instant mashed potatoes around the house. Make a pie not dissimilar to the traditional shepherd’s. Instant mash is a terrible thing to do to potatoes, but quite handy for those days when fancy or wholesome or tasty aren’t the top priorities.
Since I had not only half a pot of bolognese sauce, but also quite a lot of button mushrooms, I whipped up a bit of mushroom stew to layer in between the meat sauce and the mash lid.
I substituted at least half of the water used for a four helping bag of mash for cream and eggs, and also added a cup or so of grated cheese.
30 minutes in the oven should do it, since most of the ingredients are already cooked and a nice crisp surface is the most important bit.
For some reason a piece of mushroom found its way to the top of the pie, and removing it after baking would have looked odd.
This entry was posted on March 12, 2013 at 02:59 and is filed under british, cheese, eggs, ground beef, leftovers, mushroom, pie, potato, stew with tags bolognese, bolognese sauce, button mushrooms, dinner, easy cooking, food, grated cheese, instant mash, mashed potatoes, mushroom stew, pie, quick cooking, shepherd's pie. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.