Italian Meat Pie with Rosti Topping

Italian Meat Pie with Rosti Topping

Bolognese sauce topped with crispy potato.

Serves 4

Core points per serving: 1  if using cheese

Points per serving: 6½

450 g extra-lean beef mince (16)
2 medium onion, chopped
1 medium carrot, coarsely grated
1 clove garlic, crushed
400 g canned tomatoes
1 tablespoon tomato puree
1 stock cube, made up to ½ pt stock
1 teaspoon fresh or dried herbs, mixed
750g potatoes, peeled & grated (8pts)

1 tbsp olive oil (2½ pts)

40g cheddar cheese, grated (optional) (4½pts)

Heat a non-stick frying-pan until hot, then add the beef. Stir-fry for 3 minutes, browning the meat and breaking up any lumps.  Add the onions, carrot and garlic . Cover and gently cook for 10 minutes, stirring frequently.  Stir in the chopped tomatoes, tomato purée, stock and herbs.

Place the sauce into an ovenproof dish.  Mix potatoes and olive oil and press this mixture on top of the sauce.  Spray with frylight and sprinkle with the cheese if using.  Bake Gas 6/200ºC/400ºF for 25-30 mins until golden brown.

Tip: Make this using a chilli con carne base by adding chilli powder & kidney beans to the sauce (remember to add any extra points)