A Singaporean Mum

The other day, my cousins came over and I cooked bolognese for the kids — but of course, I made an extra large batch. If I’m pulling out the Instant Pot anyway, I might as well max it out, right? 😄 I made sure to save a portion specifically for a weekday shepherd’s pie dinner — talk about efficiency.

And here’s the funny part: my kids LOVE shepherd’s pie. I honestly don’t know why, but I’m not complaining. Just the two of them polished off 3/4 of the pot, leaving just enough leftovers for another day’s lunch.

I genuinely love seeing how well my kids eat — especially when it’s something homemade and comforting like this.

Here’s how I do it!

Ingredients | Shop my recipe on RedMart!

Base

Leftover bolognese sauce (Recipe here! You can exclude the oxtail)

Mashed Potato Topping:

6 potatoes, quartered

Salt, to taste

Black pepper, to taste

Butter, to taste

Cheese Topping:

Mozzarella cheese, shredded

Method

1. Reheat the Bolognese

• Place leftover bolognese into an oven-safe or air-fryer-safe dish.

• Air fry at 200°C for 10 minutes, mixing once at the halfway mark.

• Spread the sauce evenly to form the base.

2. Make the Mashed Potatoes

• Boil the quartered potatoes in salted water for 15 minutes, until fork-tender. Drain well.

• Use a ricer to mash until smooth.

• Season with salt, pepper, and butter. Mix until creamy.

3. Assemble

• Spread the mashed potatoes evenly over the hot bolognese sauce.

• Sprinkle or layer mozzarella cheese on top, fully covering the mash.

4. Bake or Air Fry

• Bake or air fry at maximum heat for 7–8 minutes, until the cheese is melted and golden.

5. Serve

• Serve hot, straight from the oven.

• Creamy inside, cheesy on top, comforting and perfect for leftovers.