BOLOGNESE AND POTATO PIES

SERVES 6

2 tbs extra virgin olive oil 200g skinless speck (from delis and

butchers), trimmed, cut to 3cm batons 1 large brown onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 3 garlic cloves, crushed 1kg pork and veal mince 1 cup (250ml) beef stock 1/4 bunch basil, leaves picked, finely chopped 1/4 bunch flat-leaf parsley, leaves picked, finely chopped 2 tbs tomato paste 2 x 400g can crushed tomatoes 1 tbs brown sugar

MASHED POTATO

6 (600g) desiree potatoes, peeled, cut into large chunks 3/4 cup (180ml) pure (thin) cream 100g unsalted butter, chopped 1/ 2 cup (40g) finely grated parmesan, plus extra to scatter

Heat oil in a large deep frypan over high heat. Add the speck, onion, celery, carrot and garlic and cook, stirring frequently, for 5-6 minutes or until speck begins to brown. Add mince and cook, stirring and breaking up with a wooden spoon, for 6-8 minutes or until mince begins to brown. Add the stock, scraping the bottom of the pan with a wooden spoon. Stir in the herbs with the tomato paste, crushed tomatoes and sugar. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 35-40 minutes or until bolognese has thickened. Season.

Meanwhile, for the mashed potato, place potatoes in a saucepan and cover with cold water. Bring to the boil, reduce heat to medium and simmer for 20-25 minutes or until potatoes are cooked. Drain and return to pan. Stir in cream, butter and parmesan. Return pan to low and cook, stirring, for 5-6 minutes or until parmesan has melted through. Season. Cover and keep warm until ready to use.

Heat grill to high. Divide bolognese mixture between 6 x 1-cup (250ml) pie or heatproof dishes. Spoon over mash and scatter with extra parmesan. Place on a large oven tray and grill for 10-12 minutes or until golden. Serve immediately.