Savoury Mince & Potato Wedges

Submitted by Tracey in Oz

"Recipe from Taste.com. Cooked mince can be frozen for up to 3 months."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 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

directions

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.