You will need
6 medium/ large potatoes
olive or canola oil
2 T (30 ml) butter
¼ cup (60 ml) fresh full cream milk
1 t (5 ml) Ina Paarman’s
1 x 400 g Ina Paarman’s Beef Bolognaise Pasta Sauce
½ cup (125 ml) cheese, grated
2 large radishes
4 – 6 small cherry tomatoes
1 small bunch chives
Use any leftover Bolognaise Sauce and potato mash to make mini cottage pies using small ovenproof dishes.
Adjust oven rack to middle position and preheat the oven to 200°C.
Rinse the potatoes and prick them with a fork all over. Put the potatoes on a baking tray and brush with oil. Bake for ± 1 hour until potatoes are soft. Leave to cool down a little before handling.
Cut off one flat side of each potato and carefully scoop out the soft potato centres. Put scooped out potato flesh into a mixing bowl. Warm butter and milk for 30 seconds, add to the potato flesh together with Potato Spice. Using a potato masher, or fork, mash together until smooth.
Put the hollowed out potato skins back on the baking tray or in a muffin pan. Spoon a heaped tablespoon of the Bolognaise Sauce into the potatoes and top each one with mash. Sprinkle grated cheese over and put back in the oven for 20 – 25 minutes to warm through and brown the cheese. Switch off the oven.
Decorate as illustrated to make mice!
Enjoy your lunch!