Savoury Mince & Potato Wedges - cooking recipe

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

Preparation

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.