Ingredients (15)
1 tsp mild paprika
1/2 tsp ground turmeric
800g desiree potatoes, cut into wedges
2 tbsp olive oil
1 large brown onion, finely chopped
500g beef mince
400g diced tomatoes
2 tbsp tomato paste
2 tbsp worcestershire sauce
1 1/2 cups beef stock
100g button mushrooms, thinly sliced
1 medium carrot, grated
1 green capsicum, finely chopped
2 tbsp gravy powder
Finely chopped fresh flat-leaf parsley leaves, to serve
Method
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Step 1
Preheat oven to 220°C/200°C fan-forced. Place paprika, turmeric, potato and half the oil in a baking dish. Toss to coat. Bake for 35 to 40 minutes, turning occasionally, or until golden and tender.
Step 2
Meanwhile, heat 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 to 8 minutes or until browned. Add tomato, tomato paste, worcestershire sauce, stock, mushroom, carrot and capsicum. Bring to the boil. Reduce heat to medium-low. Simmer for 25 to 30 minutes or until thickened. Stir in gravy powder.
Step 3
Divide wedges and mince mixture between bowls. Serve topped with parsley.
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