This is really a misnomer for what is a bolognese ragu, topped with root vegetable mash, but I had to call it something. I actually prefer shepherd's pie (with left-over lamb), but Dr D. doesn't approve of lamb...
For the ragu:
Low fat mince beef
Chopped finely in mixer:
A few carrots
Some celeriac
Celery stalks
Onions
Garlic
Red wine (all the alcohol will evaporate!)
Tomato passata
Tinned tomatoes
Tomato puree
Bay leaves
Rosemary
Brown the meat in a large, deep saucepan. When all browned, add the chopped vegetables, then all the other ingredients. Bring to the boil, then leave to simmer covered for 1 hour, stirring now and then. Then take the lid off and let some of the liquid evaporate until you get a thick ragu (should take 1/2 hour).
I like to do this the day before, to let the flavours develop.
For the mash:
Whatever root vegetables you like. In our case it's mostly celeriac and swede, boiled in salted water and then blended.
Pour a thick layer of the meat sauce (reheated) in a deep dish (or individual ones), and top with the mash. Grill until the mash is brown and the ragu bubbling through.
To give credit where credit is due, Skat always prepares the ragu, but 'della Mamma' sounds so much better than 'del Pappa' :-)
And our pie will be enjoyed tomorrow night. Yum!
