Bolognaise pot pies
Whether or not you're planning an elaborate menu or simply going ahead for tomorrow's Bolognaise pot pies. This recipe stems from many decades of playing at kitchen. I find that adding a couple ingredients into your recipe adds depth to what exactly is usually bland. You might be looking for milder foods to create with your leftovers. Wonderful and gentle Bolognaise pot pies perfect for post-vacation. The elements within this recipe make your tongue pounding, also have become waist-friendly when you want a'bite' after a busy vacation. Utilizing several elements as alternate options, this soup has been filled with a fall and hot flavor that makes it creamy. An ideal Bolognaise pot pies to warm you up on cold winter months. Excellent for utilizing leftover. Meals is also a important component of your daily diet . You need to compare the sum of the food you generally eat into the serving size recorded on the label. Eating substantial portions or parts may result in fat gain.
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How to make Bolognaise pot pies
Yield = 4Prep time: 0:12
Cook time: 0:20
Total time: 0:32
Ingredients
- 1 carrot, finely chopped
- 400g tomato pasta sauce
- 400g potatoes, peeled and chopped
- 400g beef mince
- 8 button mushrooms, finely chopped
- 2 tablespoons grated cheddar cheese
- 1 onion, finely chopped
- 2 tablespoons milk
- 1 tablespoon chopped basil
Method
- Step 1 Preheat oven grill to medium-hot. Heat a non-stick frying pan over medium-high heat. Spray with olive oil spray and add carrot and onion. Cook for 4 minutes or until tender. Add mince and cook for a further 5 minutes until meat is browned. Add pasta sauce, mushrooms and basil. Simmer for 10 minutes until reduced slightly.
- Step 2 Meanwhile, steam or boil the potatoes for 10 minutes or until soft. Drain and keep warm.
- Step 3 Spoon mince mixture into four 1-cup capacity ramekins. Mash the potato roughly and mix through salt and pepper, cheddar cheese and milk. Top each ramekin with a dollop of mash. Place under grill for 1 minute or until lightly golden on top. Serve immediately.
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