Cottage Pie

Name: Cottage Pie
Ingredients: 2 medium potatoes, sliced; 2 sheets frozen puff pastry, thawed; 1 cup prepared cold bolognese sauce; 1/2 cup grated Cheddar cheese; 1 tbsp chopped parsley, plus additional, to serve; 1 None egg, beaten; 1/2 tsp sesame seeds; None None Salad leaves, to serve

8 ingredients

6 steps

Ingredients

2 medium potatoes, sliced
2 sheets frozen puff pastry, thawed
1 cup prepared cold bolognese sauce
1/2 cup grated Cheddar cheese
1 tbsp chopped parsley, plus additional, to serve
1 None egg, beaten
1/2 tsp sesame seeds
None None Salad leaves, to serve

Directions

1

Preheat the oven to 425°F. Line a baking pan with parchment paper.
2

Place potatoes in a heatproof bowl; cover with cold water. Microwave on high (100%) power 4-5 mins. Rinse under cold water; drain well.
3

Using a dinner plate as a guide, cut a 9-inch from pastry sheet. Place on prepared baking pan.
4

Spoon bolognese sauce in center of pastry, leaving a 3/4-inch border. Cover evenly with potato slices. Sprinkle with cheese and parsley; season to taste. Brush border with egg.
5

Cut a 9 1/2-inch circle from remaining pastry sheet. Drape over filling, pressing edges together with a fork to seal; brush with remaining egg. Sprinkle with sesame seeds.
6

Bake 15-20 mins, until crisp and golden. Sprinkle with additional parsley. Serve in wedges with salad leaves.