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Spag Bol Pie
Ingredients
Cuts into 6 slices (22" round pan):- 350g lean minced beef
- 200g bucanti (thick spaghetti)
- 100ml hot beef or veggie stock
- 3 tomatoes, diced
- 3 mushrooms, chopped
- 1 carrot, diced
- 1 small red onion
- 1 garlic clove, minced
- 1 tbsp tomato puree
- 1 tbsp thyme
- Large handful of spinach
- Handful of fresh basil
- Bit of olive oil
- 100g grated cheddar
- 5 tbsp breadcrumbs
- 4 beaten eggs
Instructions
- Bring the spaghetti to boil in lightly salted water. Turn down the heat and leave to simmer for about 15 minutes until just cooked through.
- Fry the garlic and onion for a few minutes in the oil. Add the mince to brown.
- Add the carrot, tomato and mushroom. Pour in the stock and leave to simmer for 15-20 minutes. Stir in the herbs.
- Drain the spaghetti and add in the mince mixture, half the cheese and the egg. Mix well.
- Tip half into a lined tin and cover with a layer of spinach. Pack the rest of the spaghetti mixture on top and sprinkle over the breadcrumbs and remaining cheese.
- Bake at 200 degrees C for about 50 minutes. Leave to cool for a few hours before cutting into slices to serve.
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