It’s Earth Day and the storms are lashing Sydney as I type this. I feel very lucky to have a roof over my head, with only the occasional leak. My Instagram feed is filled with rising flood waters, broken houses, fallen trees and city garbage bins filled with broken umbrellas.
Now, more than ever, is the time for the ultimate comfort food, shepherd’s or cottage pie. In Australia, we call it shepherds pie, but the canons of history tell me this is technically a cottage pie because it contains beef (and pork), not lamb. Bah, what’s a name between friends.
This post is a part of the Cross Over meal series that was borne out of an awesome chitty chat on Facebook about cutting costs to build a beautiful life. It’s a great way to save time, resources and money and not let your tastebuds wither away and die from lack of use.
If you want to get in on this cross over meal adventure. The Bolognese mix recipe is here and it’s the first post in the series. For this, I used some of Gordo’s left over mash. He makes a mean mash. The recipe is in the lamb and mash post.
- 3 cups Bolognese
- 1-2 cup frozen peas or other pre cooked vegetables
- 3 cups of mashed potato or sweet potato, mixed with butter and seasoned with salt and pepper
- ½ cup grated parmeasan
- Pie dish or casserole dish, approximately 25 centimetres/ 10 inches wide
- Preheat oven 200C/400 F
- Pour Bolognese mix into the dish.
- Add enough frozen peas or other pre-cooked vegetables to bring the mix up to two inches in height and stir well.
- Pat down the mix so it’s quite compact.
- Spoon mash over the top and pat it down.
- You can run the fork over the top if you want to make pretty patterns.
- Sprinkle with parmesan.
- Bake in oven for about an hour or until golden brown and crisp on top.
- While you’re waiting you can serve a big plate of salad or vegetables to keep the hungry hordes at bay.