Bolognaise and sweet potato chip pie

Store-bought sweet potato chips steal the spotlight as the topper on this tasty bolognaise pie. This meat pie mashup ticks all the boxes, it’s quick to prep, budget friendly and makes the ultimate comfort dinner.

719 calories per serve

Allergens: Recipe may contain peanuts, milk and lactose.

More nutrition information >

13 Ingredients

  • 1 tbsp olive oil

  • 1 brown onion, finely chopped

  • 1 carrot, peeled, finely chopped

  • 1 celery stick, finely chopped

  • 2 garlic cloves, crushed

  • 500g pork and veal mince

  • 140g (1 ⁄2 cup) tomato paste

  • 250ml (1 cup) dry red wine

  • 2 x 400g cans diced tomatoes

  • 2 tsp dried oregano leaves

  • 750g packet frozen sweet potato chips

  • 40g (1 ⁄2 cup) finely grated parmesan

  • 1 ⁄4 cup chopped fresh continental parsley leaves

4 Method Steps

  • Step 1

    Heat oil

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    (1 tbsp olive oil) in a flameproof casserole dish over medium-high heat. Add onion (1 brown onion, finely chopped), carrot (1 carrot, peeled, finely chopped), celery (1 celery stick, finely chopped) and garlic (2 garlic cloves, crushed). Cook, stirring occasionally, for 5 minutes or until vegetables soften slightly. Add the mince (500g pork and veal mince). Cook, using a wooden spoon to break up any lumps, for 8 minutes or until browned. Add the tomato paste (140g (1 ⁄2 cup) tomato paste). Cook, stirring, for 1 minute or until well combined.

  • Step 2

    Stir in the wine (250ml (1 cup) dry red wine) until combined. Bring to the boil then reduce heat to medium. Simmer for 5 minutes or until liquid reduces slightly. Add the tomatoes (2 x 400g cans diced tomatoes) and oregano (2 tsp dried oregano leaves).

  • Step 3

    Preheat oven to 220C/200C fan forced. Simmer the mixture for a further 10 minutes or until the sauce thickens. Remove from heat and season.

  • Step 4

    Arrange the chips (750g packet frozen sweet potato chips) in a diagonal pattern over the mixture. Roast for 25 minutes or until the chips are golden and cooked through. Sprinkle with parmesan (40g (1 ⁄2 cup) finely grated parmesan) and parsley (1 ⁄4 cup chopped fresh continental parsley leaves) to serve.
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Image by Michelle Southan And Guy Bailey

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