For The
Potatoes
2-3 Large Roasting Potatoes
Fry Light
Salt & Pepper (to taste)
60g Grated Cheese (optional)
For The
Bolognese
200g Lean Mince
5 Mushrooms (chopped small)
1/2 Onion (diced)
1 Clove Garlic (minced)
Fry Light
1x Beef stock pot
1 Pint Boiling Water
1x Tin Cherry Tomatoes
1tbsp Tomato Puree
1tsp Mixed Herbs
Salt & Pepper (to taste)
Instructions
1.
Preheat your oven to 180 degrees.
2.
Chop the potatoes into cubes and boil
for 6 minutes.
3.
Tip out onto a baking tray and spray
with Fry Light, season with salt& pepper; shake to make sure they're evenly
distributed, and bake for 30-40 minutes or until golden brown and crispy. Make
sure to turn the potatoes half way through and check regularly towards the end.
4.
Meanwhile, fry the onions in a deep
based frying pan along with Fry Light until they're soft and going golden.
5.
Add the garlic and stir.
6.
Add the mince and stir until browned.
7.
Add the chopped mushrooms and fry
until these begin to soften.
8.
Mix the stock pot with half a pint of
the water and add it to the mince. Simmer until the stock has thickened and
then add the tin of tomatoes along with the rest of the boiling water.
9.
Season with the herbs and salt &
pepper. Simmer for 30 minutes or until it begins to thicken up nicely.
10. Add the tomato puree two minutes
before the end and then remove from the heat.
11. Pour the mince into your baking dish.
12. Cover with the roasted potatoes,
making sure they're spread evenly, and sprinkle on the cheese if you're using
it.
13. Bake for a further 10 minutes until
the cheese is totally melted and has begun to get some colour on top.
14. Serve with a crack of black pepper
and some freshly steamed vegetables, or salad!
