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Bolognese Pie with Biscuit Topping

To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three large eggs, and proceed with step 3.

  • prep: 20 mins
    total time: 45 mins
  • servings: 4

Ingredients

  • 2 teaspoons olive oil
  • 1 pound medium zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
  • 4 cups leftover Spaghetti with Bolognese Sauce
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup milk
  • 1/2 cup finely grated Parmesan cheese (about 2 ounces)

Cook's Note

If you want to prepare the biscuit dough in advance: Mix the dry ingredients together, cut in the butter and refrigerate the biscuit mixture (up to several hours). When you’re ready, add the milk and cheese, and proceed.

Directions

  1. Step 1

    Preheat oven to 425 degrees. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm.

  2. Step 2

    Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers, work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together.

  3. Step 3

    Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately.

Source
Everyday Food, October 2005

Reviews (1)

  • 13 Dec, 2007

    I made this with leftover bolonese sauce and it was amazing.