Rösti Bolognese pie

Rösti Bolognese pie

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(8 ratings)

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Cooking time

Ready in 1½ hours

Skill level

Easy

Servings

Serves 2 adults and 2 children

This continental version of a classic cottage pie is a sneaky way of getting children to eat more vegetables

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
343
protein
25g
carbs
27.5g
fat
15.7g
saturates
6g
fibre
3.9g
sugar
1.5g
salt
0.98g

Ingredients

  • 700g potatoes
  • 4 medium carrots
  • 2 celery sticks
  • 1 garlic clove
  • 2 tbsp olive oil
  • 500g pack lean minced beef
  • 400g can chopped tomatoes
  • 350g jar sweet red pepper sauce
  • 50g mature cheddar, grated

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Method

  1. Boil the potatoes for about 15 minutes until tender. Drain and leave to cool. Finely chop the carrots, celery and garlic in a food processor. Heat half the oil in a pan with a lid and add the chopped vegetables. Cover and cook over a medium heat for 5 minutes, stirring frequently.
  2. Remove the lid, turn the heat to high and cook for 2 minutes. Add the beef and cook, stirring, for about 3 minutes until browned. Add the tomatoes and sweet pepper sauce plus 4 tbsp of water and bring to the boil. Cover and simmer over a low heat for 25 minutes and season.
  3. Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the potatoes and grate them into a bowl. Add the remaining oil and three quarters of the cheese, season and mix lightly.
  4. Spoon the beef into an ovenproof dish. Scatter over the rösti topping and sprinkle over the rest of the cheese. Bake for 35 minutes until bubbling and golden.

Recipe from Good Food magazine, March 2004

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Comments

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ela_yar's picture
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Partner and daughter ( 2 years old ) loved it, I was asked to make it again. Simple and filling.

flinz84's picture
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filling and fairly simple, but slightly bland for me, added some chilli and paprika and turned out really well.

maxinesfood's picture
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This was really tasty but I found the potato hadn't cooked through - perhaps I added too much. I also found it to contain a little too much liquid.

aimzhigher's picture
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Have made this twice now, first time I hand chopped the veg, second time used a processor. Although more time consuming, the hand chopped veg version was nicer. Added tomato pasta sauce instead of the sweet pepper sauce and also added an onion. Be careful not to boil the potatoes for too long before grating, 1 minute over and the rosti turns to lumpy mash! Used lean turkey mince as a healthier option to beef, really good heated up for lunches.

monenna's picture
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This was really great. The wee ones loved it and so did I!

jennierob's picture

Husband loved it, very tasty, didn't have a sweet pepper sauce, so used a Loyd Grossman pasta sauce that I had in the store cupboard instead. Didn't add the water and even ladled off some surplus liquid. It is a good alternative to cottage pie, went down well with crusty bead. Might add some onion next time.

smithgjb's picture
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Used red wine isntead of water, and chopped the vegetables in chunks instead of finely - both the wife and I loved it! For a slight kick, add some Tabasco!

vfirby's picture

I didn't chop the vegetables too small as we all like veg and added an onion and instead of the 4 tablespoons of water I used red wine. It was very pleasant.

annie01332's picture

Do you boil the spuds as per stage 1...or grate them as per stage 3?

vrog's picture
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All the ingredients in this are great but somehow the food processed vegetables gave it a mushy texture which I wasn't keen on. My grandchildren were also not keen even though they like cottage pie and bolognese with lots of small chunks of veg.

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