Rosti Bolognaise Bake

Rosti Bolognaise Bake

Serves 2

Core recipe

Points per serving: 7

230g very lean mince beef
630g potatoes (leave whole and skins on and they need to be similar sizes)
4 medium carrots, diced
1 onion, diced
2 cloves garlic, crushed
Zest of half lemon
1 courgette diced
6 medium sized mushrooms, diced
200ml passata
1 beef stock cube
1 tbsp dried rosemary
Salt and pepper
1 tbsp tomato puree

Soften the onions, garlic, carrots, mushrooms and courgette in spray oil on a low heat for about five minutes. Add the mince, break it up and allow to brown.  Add the rosemary and tomato puree and crumble the stock cube in and stir in for a minute. Stir in the lemon zest.

Add the passata and seasoning and stir well. Simmer on a very low heat for approx 30 minutes until the carrots are cooked and the sauce is thickened. Put the mixture into a baking dish.

Mean while boil the potatoes whole for about 10 minutes. Drain and allow to cool. The skin on the potatoes should be quite easy to peel off now. Grate the potatoes and place on top of the mixture in the baking dish.

Cook for about 25 mins at Gas 5,  190ºC  until bubbling and the top brown and crispy.