Rösti Bolognese pie

Rösti Bolognese pie

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Ready in 1½ hours


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

  • Freezable

Nutrition: per serving

  • kcal343
  • fat15.7g
  • saturates6g
  • carbs27.5g
  • sugars1.5g
  • fibre3.9g
  • protein25g
  • salt0.98g
Save to My Good Food
Please sign in or register to save recipes.


  • 700g potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 medium carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 garlic clove
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pack lean minced beef



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 400g can chopped tomatoes
  • 350g jar sweet red pepper sauce
  • 50g mature cheddar, grated


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ela_yar's picture
7th Mar, 2013
Partner and daughter ( 2 years old ) loved it, I was asked to make it again. Simple and filling.
21st Sep, 2011
filling and fairly simple, but slightly bland for me, added some chilli and paprika and turned out really well.
29th Oct, 2010
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.
9th Sep, 2010
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.
26th Apr, 2010
This was really great. The wee ones loved it and so did I!
jennierob's picture
26th Nov, 2009
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.
15th Oct, 2009
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!
14th Dec, 2008
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.
2nd Dec, 2008
Do you boil the spuds as per stage 1...or grate them as per stage 3?
29th Mar, 2008
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
2nd Jul, 2017
Dispensed with the jar of sweet pepper sauce and, after removing the stalk and seeds and dicing, liquidized a fresh red bell pepper (with just enough water to make a thick sauce,) Also added "Italian" herbs (thyme, rosemary etc.) and it turned out very well.
Want to receive regular food and recipe web notifications from us?