Ingredients:
▪️1 onion, finely chopped
▪️1 courgette roughly grated
▪️2 carrots roughly grated
Oil for frying
▪️500g beef mince
▪️2 cloves garlic finely chopped
▪️2 tsp mixed herbs
▪️1 tsp honey
▪️4 medium baking potatoes peeled
▪️500g passata
▪️100ml water
▪️Beef stock cube
▪️Salt and pepper
▪️A large handful grated cheddar cheese
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Method:
- Place the onion, carrot, courgette and a drizzle of oil into a large non-stick casserole dish that you can use on the hob and in the oven.
- Fry on a medium heat for 5 minutes, stirring reguarly.
- Add the beef mince to the pan and fry for 5 minutes until browned, stirring in the garlic, mixed herbs and honey for the last 2 minutes of frying.
- In the meantime, place the peeled potatoes whole in a separate saucepan. Cover in cold salted water and bring to the boil.
- When the water is boiling, simmer on a medium heat for 12 minutes. Drain the potatoes and leave to cool.
- Heat the oven to 180C
- Stir in the passata, 100ml water, a crumbled beef stock cube and season with salt and pepper.
- Simmer for 10 minutes until the sauce has thickened.
- Cut the potatoes widthways into slices around 1cm thick. Arrange a single layer of the potato slices carefully over the bolognaise so they overlap a little.
- Sprinkle with a generous layer of cheese and bake in the oven for 35 minutes, or until the potato is tender and the cheese is crisp and golden brown.
- Leave to rest for 5 minutes before serving
