Spaghetti Bolognese Mince and Cheese Pie

Heat the olive oil in a large heavy-based saucepan. Add the pancetta and cook over a medium heat for 3-4 minutes, until crispy. Add the onion, celery, carrot and chilli flakes. Season with salt and pepper and cook for a further 10 minutes, stirring.

Add the garlic and both minces, using a fork to break up the meat as it cooks. Cook for 5-8 minutes until the meat is no longer pink.

Add the ¼ cup milk and nutmeg and cook for 5 minutes, then stir through the red wine, tomato paste, sugar and tomatoes. Cook, half-covered over a low heat, for 3 hours, then remove the lid and cook for a further 45 minutes, until most of the liquid has been absorbed. It only needs to be stirred every half hour. Chill for at least 1 hour.

Preheat the oven to 180°C fan bake.

Line the greased roasting dish with pastry – reserving enough to use as the pie ‘lid’ and for decoration if desired. Use half the cheese to line the pastry base, then put the filling into the pastry-lined tin. Top with the rest of the cheese. Whisk the egg and 1 tablespoon milk or cream and brush a little around the exposed pastry edge. Place the remaining pastry cut to fit. Crimp the edges, sealing with the tines of a fork. Brush with remaining egg and decorate if desired with cut out pastry shapes. Bake for 40 minutes, until golden. Snip the foil tin away from the pie to remove it and serve with tomato chutney.