Cottage pie: Pour the bolognese sauce into an ovenproof dish. Top with mashed potato, sprinkle with grated cheddar and bake for 30 minutes at 180°C fan or until golden brown on top.
Beef keema curry. Heat through the bolognese sauce with 1 tbsp garam masala, 1 tsp hot chilli powder and 1 tsp ground turmeric. Mix in 200g frozen peas and leave to simmer for another 6-8 minutes. Serve with brown rice and natural yoghurt.