Cot­tage Pie (or Shep­herd’s Pie if you used lamb) (serves six at least if you use a whole batch of Bolognese)

Cot­tage Pie (or Shep­herd’s Pie if you used lamb)
(serves six at least if you use a whole batch of Bolognese)

left­over Bolognese
4 medi­um pota­toes (my favorite this week is the Nico­la), peeled and quartered
1 tsp salt
1 cup light cream
1/2 stick butter
1/2 cup grat­ed parme­san cheese

Cov­er your pota­toes with water and add the salt, then bring to the boil and let cook for half an hour. Mash well with cream and but­ter. Set aside.

Spray a 9 x 13 glass dish with non­stick cook­ing spray. Then spread the Bolog­nese out even­ly, and cov­er with mashed pota­toes. Sprin­kle with cheese and bake at 400 degrees for about a half an hour, or until bub­bly and slight­ly browned on top. Serve with a good baguette for mop­ping up juices, plus a real­ly good sal­ad to salve your conscience: