Bolognaise and sweet potato chip pie


Bolognaise and sweet potato chip pie

Ingredients (13)

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

Method

Step 1

Heat oil in a flameproof casserole dish over medium-high heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables soften slightly. Add the mince. Cook, using a wooden spoon to break up any lumps, for 8 minutes or until browned. Add the tomato paste. Cook, stirring, for 1 minute or until well combined.

Step 2

Stir in the wine until combined. Bring to the boil then reduce heat to medium. Simmer for 5 minutes or until liquid reduces slightly. Add the tomatoes and oregano.

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 in a diagonal pattern over the mixture. Roast for 25 minutes or until the chips are golden and cooked through. Sprinkle with parmesan and parsley to serve.


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