Monday, 7 March 2016

Tuesday Food Blog - Cheesy, Garlic Bolognese Pie

I may well have featured this recipe on a previous occasion but as I'm not sure here we go.

A Pie on the plate

This is one of the very tasty well known recipes that is quicker than usual and a good option for a supper or light(ish) lunch. I say that because it contains cheese and garlic butter to name but few unhealthy options. It must taste good!

The meal is fundamentally Italian and so I like it.

The meal is a bolognese sauce with a cheesy, garlic bread crust. It can be as big or as small as you require and you can add or take away extras as required. In the version below I have added courgette and mushrooms.


  • 6 ready-made frozen cheesy garlic bread slices
  • 100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped)
  • 500g/1lb 2oz frozen minced beef
  • 2 tbsp plain flour
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 100ml/3½fl oz red wine or water
  • 100ml/3½fl oz just-boiled water
  • 1 tsp dried mixed herbs
  • 1 bay leaf
  • 1 beef stock cube
  • 250g/9oz frozen sliced courgettes (or 2 medium courgettes, trimmed, sliced)
  • 200g/7oz frozen sliced mushrooms (or 200g/7oz fresh closed-cup mushrooms, sliced)
  • salt and freshly ground black pepper

  1. Unwrap the frozen cheesy garlic bread slices and separate them. Put them onto a chopping board to begin to defrost while you make the bolognese mixture.
  2. Heat a large, heavy-based, non-stick saucepan over a medium heat. Add the onion and beef and fry for 6-8 minutes, stirring regularly to break up the beef mince as you go. Continue to cook until the beef is no longer pink, then sprinkle over the flour and stir well.
  3. Add the tinned tomatoes, tomato purée and wine to the pan and stir well. Pour in the just-boiled water, then stir in the mixed herbs and bay leaf.
  4. Crumble in the stock cube, stir again, then season the mixture with salt and pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer gently for 8-10 minutes, stirring regularly, until the sauce has thickened.
  5. Add the courgette and mushrooms to the bolognese sauce, return the mixture to a gentle simmer and cook for a further 5 minutes, or until heated through.
  6. Meanwhile, preheat the grill to its hottest setting.
  7. Half-fill a shallow 2.5 litre/4½ pint ovenproof dish with hot water and set aside for 5 minutes to warm the dish through. Carefully empty the water from the dish, then fill it with the bolognese sauce mixture.
  8. Cut the defrosted garlic bread slices in half horizontally to create two slices from each. Arrange the slices on top of the bolognese sauce, to cover.
  9. Place the beef bolognese pie under the grill and grill until the garlic bread has crisped up and is pale golden-brown (about 5 minutes). Serve immediately with green beans or a mixed salad.

God Bless