Last updated on Jun 21st, 2021 at 10:48 am

*Serves 4 – 6


  • 2tbsp olive oil
  • 1 onion, finely chopped (optional)
  • 1 clove garlic, crushed (optional)
  • 1kg lean mince
  • 2 x 425g tins chopped tomatoes
  • 1tbsp tomato paste
  • 1tsp dried basil
  • 1tsp dried oregano
  • 1tsp chopped fresh parsley
  • Salt and freshly ground black pepper


  1. Heat the oil in a frying pan and sauté the onions and garlic until soft.
  2. Add the mince and brown. Stir with a fork to break up any clumps.
  3. Add the tomatoes with their juice, the tomato paste, basil, oregano, parsley, salt and pepper. Mix well.
  4. Simmer uncovered for approximately 45 minutes until the liquid reduces to a sauce – not too watery or too thick. Add ½ cup of water if necessary during the cooking time if the sauce becomes too thick.
  5. While the mince is cooking, prepare the veggie topping.

Ingredients for veggie topping

  • 200g butternut, cut into small chunks
  • 2 baby marrows, cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • 1 large potato, parboiled and diced
  • Olive oil


  1. Preheat oven to 180°C. Spray a baking tray with non-stick cooking spray.
  2. Place the veggies on the tray, drizzle over a little olive oil, sprinkle with vegetable seasoning, and toss.
  3. Roast until very tender – about 20 minutes.
  4. Mash the veggies with a potato masher
  5. To assemble, spoon the bolognaise mince into a casserole or oven-proof dish and spread the mashed veggie mix over the meat.
  6. Brush with olive oil and bake until crispy and browned – about 20 minutes.