Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Bolognese Pie with Biscuit Topping 3.7 (3) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. 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. Ingredients For the meat base 2 teaspoons olive oil 1 pound medium zucchini, quartered lengthwise, cut crosswise into ¾-inch chunks 4 cups leftover sauce from Spaghetti with Bolognese Sauce For the biscuit topping 1 cup all-purpose flour (spooned and leveled) 1 ½ teaspoons baking powder ¼ teaspoon dried thyme ½ teaspoon salt 3 tablespoons cold unsalted butter, cut into small pieces ¾ cup milk ½ cup finely grated Parmesan cheese (about 2 ounces) Directions 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. 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. 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. Cook's Notes 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. Print