Bolognese Pies

  • 1:30 Time to table
  • 10 Portions
  • 442 kcal/p.


  1. To make Bolognese, heat oil in saucepan over medium heat. Add onion, garlic and bacon, cook for 10 minutes or until soft. Increase heat to high, add mince, cook, stirring to break up mince for 10 minutes or until browned. Add can tomatoes, sun dried tomatoes, bay leaves and carrots and bring to boil. Reduce heat to medium-low. Simmer, uncovered, for 1 hour or until thick. Season with salt and pepper and remove bay leaves.
  2. Preheat oven to 200°C fan forced. Grease ten, 1-cup capacity ramekins.
  3. Bring water to simmer over high heat. Add MAGGI CLASSIC Gluten Free Mashed Potato Mix in a steady stream, whisking constantly until mixture thickens. Remove from heat, add butter and ¾ of the parmesan, stir until smooth. Season to taste with salt and pepper.
  4. Fill ramekins with warm Bolognese. Top with mash potato. Sprinkle over the remaining parmesan and return to oven to bake further 10-15 minutes until pies are warmed though and top light golden.

Recipe Details

2tbspOlive oil 
1eaOnionbrown, finely chopped
2eaGarliccloves, crushed
2piecePorkbacon rashers, finely chopped
1kgBeef, minced 
2canTomatoes2 x 400g cans, diced
125grTomatoes, sun-driedfinely chopped
2eaBay leaves 
2eaCarrotspeeled, diced
300grMAGGI CLASSIC Gluten Free Mashed Potato Mix 
60grParmesan cheese, grated 


Nutritional Analysis

Nutritional Analysis 
Fats, total (g)30
Sodium (mg)602
Protein (g)36
Fiber, total dietary (g)3.4
Fats, saturated (g)14
Carbohydrate, total (g)16
Energy (Kj)1841
Energy (Kcal)442
Sugars, total (g)8