Cottage Pie

• 2 medium potatoes, sliced
• 2 sheets frozen puff pastry, thawed
• 1 cup prepared cold bolognese sauce
• 1/2 cup grated Cheddar cheese
• 1 tbsp chopped parsley, plus additional, to serve
• 1 None egg, beaten
• 1/2 tsp sesame seeds
• None None Salad leaves, to serve

1. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper.
2. Place potatoes in a heatproof bowl; cover with cold water. Microwave on high (100%) power 4-5 mins. Rinse under cold water; drain well.
3. Using a dinner plate as a guide, cut a 9-inch from pastry sheet. Place on prepared baking pan.
4. Spoon bolognese sauce in center of pastry, leaving a 3/4-inch border. Cover evenly with potato slices. Sprinkle with cheese and parsley; season to taste. Brush border with egg.
5. Cut a 9 1/2-inch circle from remaining pastry sheet. Drape over filling, pressing edges together with a fork to seal; brush with remaining egg. Sprinkle with sesame seeds.
6. Bake 15-20 mins, until crisp and golden. Sprinkle with additional parsley. Serve in wedges with salad leaves.

potatoes, pastry, cold bolognese sauce, cheddar cheese, parsley, egg, sesame seeds, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/29885 (may not work)