Bolognese Pies

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.

Preheat oven to 200°C fan forced. Grease ten, 1-cup capacity ramekins.

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.

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.