Bolognese Loaded Chips (HC)
Ingredients
- 160g potatoes, cut into chips
- 1 tsp olive oil
- 1 tsp garlic powder
- ½ tsp oregano
- 130g mince (beef, pork, chicken/turkey) or 75g Quorn mince
- ½ onion, diced
- 4 mushrooms, sliced
- 1 medium carrot, grated
- 80g courgette, grated
- Black pepper to taste
- 1 tsp mixed herbs
- 1 tsp paprika
- 1 tsp tomato puree
- ½ vegetable stock cube (low sodium)
- ½ tsp miso paste (optional)
- 1 tsp Worcestershire sauce
- 200g tinned tomatoes
- 30g cheese, grated
Instructions
Preheat the air fryer to 200°C or oven to 200°C (180°C fan).
Toss the potatoes with olive oil, ½ tsp garlic and oregano then cook in the air fryer for 25–30 minutes, shaking halfway, or in the oven for 30–40 minutes, turning halfway, until golden and crisp.
While the chips are cooking, heat a pan over medium heat.
Add the mince and diced onion and cook for 5–7 minutes until the mince is browned and the onion has softened, stirring regularly (drain excess liquid if needed). No need to add oil if using beef mince, if using lean mince such as chicken, turkey or Quorn, add a little oil if needed.
Then add the mushrooms, carrot, courgette and cook for a further 4–5 minutes until the vegetables have softened
Add the remaining garlic, black pepper, mixed herbs, paprika, tomato puree, crumbled stock cube, miso paste (if using), Worcestershire sauce and tinned tomatoes.
Stir well and simmer for 15–20 minutes until thickened. Can add water mixture if too thick.
Taste and adjust seasoning if needed.
Once the chips are cooked, add them to a bowl or plate and spoon over the bolognese mixture. Top with cheese.
Serve immediately and enjoy.
Note - If meal prepping, store the chips and bolognese separately in an airtight container for best texture. Reheat and assemble fresh when serving.
Store the chips in an airtight container in the fridge for up to 2–3 days. Store the bolognese in the fridge for up to 3–4 days, or freeze in single portions for up to 3 months.