Pre-Run Spag Bol Pie Recipe
Spaghetti bolognese is commonly recommended as the dish to have the night before a big run. So here it is in pie form, which tastes good both warm and cold, so you can save a slice or two to eat after your run too!
This recipe is for a 9" round tin.
http://hungryjenny.blogspot.com/2010/07/friday-pie-day-pre-run-pie.html
Ingredients
- 350g lean minced beef
- 200g bucatini (thick spaghetti)
- 100ml hot beef or veggie stock
- 3 tomatoes, diced
- 3 mushrooms, chopped
- 1 carrot, diced
- 1 small red onion
- 1 garlic clove, minced
- 1 tbsp tomato puree
- 1 tbsp thyme
- Large handful of spinach
- Handful of fresh basil
- Bit of olive oil
- 100g grated cheddar
- 5 tbsp breadcrumbs
- 4 beaten eggs
Directions
- Bring the spaghetti to boil in lightly salted water. Turn down the heat and leave to simmer for about 15 minutes until just cooked through.
- Fry the garlic and onion for a few minutes in the oil. Add the mince to brown.
- Add the carrot, tomato, puree and mushroom. Pour in the stock and leave to simmer for 15-20 minutes. Stir in the herbs.
- Drain the spaghetti and add in the mince mixture, half the cheese and the egg. Mix well.
- Tip half into a lined tin and cover with a layer of spinach. Pack the rest of the spaghetti mixture on top and sprinkle over the breadcrumbs and remaining cheese.
- Bake at 200 degrees C for about 50 minutes. Leave to cool for a few hours before cutting into slices to serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 182 | 56% |
| Total Fat 20.38g | 25% |
| Saturated Fat 8.99g | 36% |
| Trans Fat 0.55g | |
| Cholesterol 191mg | 64% |
| Sodium 282mg | 12% |
| Potassium 732mg | 21% |
| Total Carbs 11.75g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.33g | 3% |
| Protein 24.38g | 39% |
