Spaghetti bolognese is commonly recommended as the dish to have the night before a big run. So here it is in pie form.
Why?
Well, not just because it's Friday Pie-Day. Because it cuts into 6 hefty portions which will do nicely for dinner tomorrow night before my 25k run on Sunday, and to scoff straight afterwards too as it can be eaten cold.
Yes, I know it looks a bit strange...
...but it's really tasty I promise!
The ingredients are no different to spaghetti bolognese - you literally do just pack the spag bol into a baking tin with some beaten egg to bind it together. A layer of grated cheese and breadcrumbs on top gives it a nice crispy finish.
Pre-Run Spag Bol Pie
For a 9" round tin (6 slices):
350g lean minced beef
200g bucatini (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
1) 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.
2) Fry the garlic and onion for a few minutes in the oil. Add the mince to brown.
3) Add the carrot, tomato, puree and mushroom. Pour in the stock and leave to simmer for 15-20 minutes. Stir in the herbs.
4) Drain the spaghetti and add in the mince mixture, half the cheese and the egg. Mix well.
5) 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.
6) Bake at 200 degrees C for about 50 minutes. Leave to cool for a few hours before cutting into slices to serve.
For a 9" round tin (6 slices):
350g lean minced beef
200g bucatini (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
1) 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.
2) Fry the garlic and onion for a few minutes in the oil. Add the mince to brown.
3) Add the carrot, tomato, puree and mushroom. Pour in the stock and leave to simmer for 15-20 minutes. Stir in the herbs.
4) Drain the spaghetti and add in the mince mixture, half the cheese and the egg. Mix well.
5) 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.
6) Bake at 200 degrees C for about 50 minutes. Leave to cool for a few hours before cutting into slices to serve.
Pie out.
Read my other Friday Pie-Day adventures.
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