Savoury Beef & Coleslaw Potatoes
Ingredients
- 4 medium russet potatoes
- 2 tbsp oil
- salt & pepper to taste
For the Mince
- 1 tbsp oil
- ½ onion diced
- 1 clove garlic finely diced
- 500g beef mince
- 2 tbsp worcestershire sauce
- 1 tbsp gravy powder
- 3 tbsp tomato sauce
- 300ml beef stock
For the Coleslaw
- 1 cup red cabbage thinly sliced
- 1 small carrot grated
- ¼ cup diced capsicum
- ¼ cup mayonnaise
- ½ tsp dijon mustard
- ⅓ tsp honey
- 1 tsp chives diced
To Serve
- ¼ cup grated cheese
- ¼ cup sour cream
Instructions
- Wash potatoes clean and, using a fork, stab 5-6 holes in each potato. Drizzle with oil and season with salt and pepper. Place in either an air fryer or oven and cook for 55-60 mins or until fork-tender.
- Meanwhile, heat oil in a large frying pan and sauté onion until tender. Add garlic and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add worcestershire sauce, gravy powder, tomato sauce and stock and stir to combine. Allow to simmer until reduced, about 10-15 mins.
- For the coleslaw, add cabbage, carrot and capsicum to a bowl. In a separate small bowl, add mayonnaise, mustard, honey and chives and stir to combine. Pour over cabbage mixture and toss to coat evenly.
- To serve, slice open each potato and top with mince and cheese then return to air fryer or oven for 5 mins or until cheese is golden. Remove from fryer and top with coleslaw and sour cream. Serve