Savoury Mince & Potato Wedges

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 teaspoon mild paprika
• 1/2 teaspoon ground turmeric
• 800 g desiree potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 500 g beef mince
• 400 g diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons worcestershire sauce
• 1 1/2 cups beef stock
• 100 g button mushrooms, thinly sliced
• 1 medium carrot, grated
• 1 green capsicum, finely chopped
• 2 tablespoons gravy, powder
• flat leaf parsley, finely chopped to serve

Recipe

• 1 preheat oven to 220c/200c fan-forced.
• 2 place paprika, tumeric, potato and half the oil in a baking dish.
• 3 toss to coat.
• 4 bake 35-40 minutes, turning occasionally, or until golden and tender.
• 5 meanwhile, heat the remaining oil in a saucepan over medium-high heat.
• 6 add onion and mince.
• 7 cook, stirring with a wooden spoon to break up mince for 6-8 minutes or until browned.
• 8 add tomatoes, tomato paste, worcestershire sauce, stock, mushrooms, carrot and capsicum.
• 9 bring to the boil then reduce heat to medium-low.
• 10 simmer for 25-30 minutes or until thickened.
• 11 stir in gravy powder.
• 12 divide wedges and mince mixture between bowls.
• 13 serve topped with parsley.
• 14 notes:.
• 15 use 2 cups of frozen mixed vegetables instead of mushrooms, carrot and green capsicum.
• 16 to freeze, allow mince to cool then spoon into a large snap-lock bag. seal. flatten bag for quicker defrosting. freeze for up to 3 months. thaw in refridgerator overnight. transfer savoury mince to a large saucepan. reheat, stirring over medium-high heat, adding extra stock if necessary. cook wedges as directed.