I am eternally grateful for my methods of pre-preparation. When I am busy and tired, there is usually something that I can easily whip up from the extras in my freezer. When I make Bolognese Sauce, I make a mountain of it and then freeze it in large clip-seal bags (they store flat and are stackable in the freezer). This recipe was made on one of those easy nights. I defrosted and warmed the Bolognese Sauce, mashed up some potatoes and threw together a side salad. I've included a link to the Bolognese Sauce and included the recipe here for the mashed potatoes. The Bolognese Sauce recipe can be made in beef or lentil and both work well with Shepherd's Pie.
4 cups Bolognese Sauce (Beef or Lentil)
1 kg potatoes
1/2 cup warm milk
2 tablespoons butter
Salt and Pepper to taste
Peel potatoes and cut up into 3cm chunks. Place in saucepan with enough salted water just to cover potatoes. Simmer potatoes over medium heat until tender, but not falling apart. Drain potatoes and return to pan. Cook for further 1 minute or until moisture evaporates from pan. Remove from heat. Mash potatoes roughly with a potato masher. Season. Add butter and warmed milk and mash until smooth.
Spoon warmed Bolognese Sauce into a greased, ovenproof dish. Top with mashed potatoes. Dot with extra butter or sprinkle with grated cheese. Bake for 15-20 minutes at 180°C or until golden and bubbling. Serve with steamed vegetables or side salad.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.