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Bolognese Gnocchi Cottage Pie

Give your Cottage Pie an Italian twist with this delicious bake! - by Kim Meredith
  • 27 May 2019
Cook: 35 Minutes - Easy - Serves 4-6
Proudly supported by

The whole family will love this classic recipe with an Italian inspired twist.We can assure you this full of flavour winter warmer will make more than once appearance on your dinner table. 

Ingredients

500g packet potato gnocchi

2 tablespoons olive oil

2 onions, chopped

2 cloves garlic, crushed

500g beef mince

200g punnet sliced mushrooms

400g jar grilled vegetable sugo pasta sauce

400g can diced tomatoes

490g jar alfredo pasta sauce with fresh cream and cheese

1½ cups grated pizza cheese

Steamed frozen peas, to serve

Method

  1. Cook gnocchi according to packet directions. Drain. 

  2. Meanwhile, heat oil in a large, deep, non-stick frying pan over a high heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned.

  3. Stir in mushrooms, sugo pasta sauce, tomatoes and 1/4 cup water. Bring to boil. Gently boil for about 5 minutes, or until sauce is thickened. Transfer to a greased, large ovenproof dish (16-cup capacity). 

  4. Combine gnocchi, alfredo pasta sauce and 1 cup of the cheese in a bowl. Season with salt and pepper. Spoon over beef mixture. Sprinkle with remaining cheese. 

  5. Cook in a hot oven (200C) for about 20 minutes, or until golden brown.

  6. TIP:

    The pasta sauces we used are available from Coles supermarkets. For a change, try replacing gnocchi with cooked penne or bow tie pasta.

  7. Serve pie with peas.

     

  • Dinner Tonight
  • pie
  • savoury pies and tarts
  • mince pie recipe
  • family pies
  • beef pie recipe
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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