Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

It just so happened that I had a parsnip and a butternut squash which my dear mother-in-law has pulled out of her back garden and I have been wondering for days about how to use them.  I also had some leftover bolognese sauce but I was reluctant to have it with spaghetti again. Having had a browse through of Jamie Oliver’s new book “Jamie’s Ministry of Food” in Waterstone bookshop today, I got this idea of turning the bolognese sauce into a pie and using the two vegetables and some potatoes as topping. It was an experiment (and my experiments don’t always turn out right) but this time dear hubby says it was yumm… It was a pleasant surprise that the mixed mash actually turned out very good and I was glad because (in this climate of rising food cost) I was able to make a pound of lamb mince stretch a little bit further. 
 

 

Ingredients:
450g of cooked lamb bolognese sauce

200g of button mushroom (thinly sliced)

250g of carrot (peeled and finely chopped)

1 tsp of cumin powder

1 tsp of light curry powder

2 medium sized potatoes (peeled and roughly chopped)

1 medium sized parsnip (peeled and roughly chopped)

1/4 of a medium sized butternut squash (peeled, cored and roughly chopped)

100g of butter

1 tbsp of vegetable oil

salt and pepper

 

 

Heat the oven  gas mark 8. Put the parsnip, butternut and potatoes in a saucepan, cover in cold water and bring to the boil until soft.  In the meantime, heat the vegetable oil in another saucepan, add the carrot and stir until soft. Add the mushroom, cumin and curry powder and the bolognese sauce. Bring to boil stirring occasionally. Check seasoning. Simmer until sauce thickens. Meanwhile  strain the potatoes, parsnip and squash, add  butter and mash until smooth. Season with salt and pepper.  Pour the thickened sauce into a casserole dish, top with mash and bake for 20 minutes. Serve simply with green salad.

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2 Comments

Filed under Diabetic-friendly, Main Dish, Meat

2 responses to “Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

  1. P Trowe

    If you are into low carb recipes then this mock shepherds pie is for you. A nice one for the Winter months.

  2. Kathy

    I’m really glad I came across this! It gave me an idea for tonight’s supper.

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