Bolognese pan pie

Topped with golden filo pastry, this deliciously comforting bolognese pan pie has all the traditional flavours and combines to create the perfect dinner to enjoy during those cold winter months

  • 20 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
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  • 2 bolognese sauce (recipe below)
  • 1 tablespoon taco seasoning
  • 400 gram can diced tomatoes
  • 400 gram can red kidney beans, rinsed
  • 1 cup grated tasty cheese
  • 3 sheets filo pastry, halved
  • 1/4 cup flat-leaf parsley, chopped
Bolognese sauce
  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 3 celery sticks, finely chopped
  • 3 garlic cloves, crushed
  • 1.5 kilogram beef mince
  • 2 x 400g cans diced tomatoes
  • 2 cup chicken stock
  • 1/2 cup tomato paste
  • 1/4 cup flat-leaf parsley, finely chopped


  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In an ovenproof frying pan, combine bolognese sauce and seasoning for 2 minutes until hot. Stir in tomatoes and beans. Top with grated cheese. Bake for 10 minutes.
  • 3
    Spray filo sheets with oil. Scrunch and arrange on top of cheese. Bake for 5 minutes until pastry is crisp. Serve sprinkled with parsley.
Bolognese sauce
  • 4
    In a large saucepan, heat oil on medium. Sauté onion, celery and garlic for 5 minutes until soft. Add mince and cook, stirring to break up lumps, for 5 minutes until browned.
  • 5
    Add diced tomato, stock and tomato paste. Stir to combine. Bring to the boil. Reduce heat. Simmer, uncovered, for 30 minutes until sauce thickens. Sprinkle with parsley.


  • No ovenproof frying pan? Transfer hot bolognese to a pie dish.