Bolognese Pie with Biscuit Topping

Prep Time:
20 mins
Total Time:
45 mins

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.


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)


  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. 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. 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.

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