Rösti Bolognese pie

• potatoes↗700g g
• medium carrots↗4
• celery↗2

  sticks

• garlic clove↗1
• olive oil↗2 tbsp tbsp
• pack lean minced beef↗500g g
• can chopped tomatoes400g g
• jar sweet red pepper↗350g g

  sauce

• mature cheddar↗50g g

  grated

Step-by-step instructions

1. 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. 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. 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. 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.