Sformato di Patate al Ragù (Potato and Ragu Timbale)
A soft, cheesy mashed potato bake with a rich heart of ragu. Think Italian cottage pie, turned out in generous wedges.
Made with Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £1.30 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Butter a 22 cm round, deep baking dish and coat it with 2 tbsp of the breadcrumbs.
- 2
Peel and chop the potatoes. Boil in salted water for 15 to 20 minutes, until a knife slides in easily. Drain well and let the steam escape for 2 minutes.
17 min 30 s - 3
Mash the potatoes with the butter and milk until completely smooth. Beat in the eggs and three quarters of the Parmesan. Season well.
- 4
Spread half the mash in the dish. Top with your ready made ragu (see the base recipe), keeping 2 cm clear of the edge, and scatter with the mozzarella.
- 5
Cover with the rest of the mash and smooth the top. Scatter with the last of the breadcrumbs and the remaining Parmesan.
- 6
Bake for 35 to 40 minutes, until golden and set and the filling is steaming hot all the way through. Rest for 10 minutes, then run a knife around the edge and cut into wedges.
37 min 30 s
Tips
- Dry the potatoes well after boiling. Wet mash makes a loose, heavy sformato that will not hold together.
- Chill the ragu first so it is thick and does not squeeze into the mash.
- Rest the bake for 10 minutes before cutting. The egg sets as it cools slightly, so slices hold their shape.
Storing and freezing
Cool within 90 minutes and keep covered in the fridge for up to 3 days. Freeze wedges for up to 3 months. Reheat until steaming hot all the way through, once only.
Questions
What is a sformato?
A sformato is an Italian savoury bake or timbale that holds its shape when turned out, usually made with eggs, cheese and vegetables or potato. This one has a ragu filling.
Can I make it dairy free?
Yes. Use a dairy free spread and oat drink in the mash, and leave out the Parmesan and mozzarella. Add 2 tbsp of nutritional yeast for a cheesy note.
Is it just a cottage pie?
It is similar, but richer and firmer, with egg and cheese beaten into the mash so it can be cut into neat wedges instead of scooped.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.