Name: Bolognese, potato and feta pies
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6
Ingredients: 1/2 tablespoon olive oil; 1/2 onion, chopped; 1/2 carrot, diced; 250 gram beef mince; 30 gram pancetta or bacon, finely chopped; 1/2 cup (125ml) dry red wine; 1/2 cup (125ml) salt-reduced beef stock; 1/8 cup (35g) tomato paste; 1/4 cup (60ml) olive oil; 1 large eggplant, thinly sliced; 1/2 teaspoon allspice; 2 tablespoon chopped mint; 1 kilogram potatoes, peeled; 30 gram butter; 1/3 cup (25g) grated parmesan; 125 gram feta, crumbled; 2 tomatoes, sliced

Ingredients

1/2 tablespoon olive oil

1/2 onion, chopped

1/2 carrot, diced

250 gram beef mince

30 gram pancetta or bacon, finely chopped

1/2 cup (125ml) dry red wine

1/2 cup (125ml) salt-reduced beef stock

1/8 cup (35g) tomato paste

1/4 cup (60ml) olive oil

1 large eggplant, thinly sliced

1/2 teaspoon allspice

2 tablespoon chopped mint

1 kilogram potatoes, peeled

30 gram butter

1/3 cup (25g) grated parmesan

125 gram feta, crumbled

2 tomatoes, sliced

Method

Beef, potato and feta pies

1.To make bolognese sauce: heat oil in a large pan on medium-high. Add onion, carrot and celery. Cook, stirring, 5 minutes, until tender and lightly browned. Add mince and pancetta. Cook, stirring to break up any lumps, 5 minutes, until browned.

2.Add wine; bring to boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to boil, then reduce heat to low. Simmer, stirring occasionally, 20 minutes, until sauce thickens.

3.Meanwhile, preheat oven to 200°C (180°C fan-forced). Heat oil in a large frying pan on medium. Fry eggplant, in batches, 2 minutes each side, until golden. Remove; drain on paper towel.

4.In a large saucepan, combine bolognese sauce, allspice and mint. Heat on medium for 5-10 minutes, until heated through.

5.Meanwhile, bring a large saucepan of salted water to the boil. Add potatoes; boil 15-20 minutes, until tender. Drain, return to pan and dry over a gentle heat for a minute or so. Add butter, parmesan and feta to potatoes; mash well. Stir mixture, until well combined. Season to taste.

6.Arrange eggplant in base of six 13cm ramekins. Cover with a little bolognese mixture; top with sliced tomato. Season to taste. Repeat layers once more, leaving at least 1.5cm for potato topping.

7.Spoon over potato; spread to cover completely. Bake 30 minutes, until golden. Serve.

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Ingredients

Method

Beef, potato and feta pies

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