Savoury Mince & Potato Wedges

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220C/200C fan-forced.
  • Place paprika, tumeric, potato and half the oil in a baking dish.
  • toss to coat.
  • Bake 35-40 minutes, turning occasionally, or until golden and tender.
  • Meanwhile, heat the remaining oil in a saucepan over medium-high heat.
  • Add onion and mince.
  • Cook, stirring with a wooden spoon to break up mince for 6-8 minutes or until browned.
  • Add tomatoes, tomato paste, worcestershire sauce, stock, mushrooms, carrot and capsicum.
  • Bring to the boil then reduce heat to medium-low.
  • Simmer for 25-30 minutes or until thickened.
  • Stir in gravy powder.
  • Divide wedges and mince mixture between bowls.
  • Serve topped with parsley.
  • Notes:
  • Use 2 cups of frozen mixed vegetables instead of mushrooms, carrot and green capsicum.
  • 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.
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