Here’s a fun change from spaghetti bolognese – serve the mince on potato wedges instead. The kids will love it.
Ingredients
- 1 teaspoon mild paprika
- 1/2 teaspoon ground turmeric
- 800g desiree potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 500g beef mince
- 400g diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 1/2 cups Massel beef stock
- 100g button mushrooms, thinly sliced
- 1 medium carrot, grated
- 1 green capsicum, finely chopped
- 2 tablespoons gravy powder
- Finely chopped fresh flat-leaf parsley leaves, to serve
Method
- Step 1Preheat 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 2Meanwhile, 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 3Divide wedges and mince mixture between bowls. Serve topped with parsley.
- Low carb
- Lower gi
Nutrition
2110 kj
Energy
24g
Fat Total
8g
Saturated Fat
8g
Fibre
35g
Protein
95mg
Cholesterol
1033.72mg
Sodium
13g
Carbs (sugar)
34g
Carbs (total)
Notes
Super saver: Use 2 cups frozen mixed vegetables instead of mushrooms, carrot and green capsicum and save around $2.03 in total. Allow savoury mince to cool. Spoon into a large snap-lock bag. Seal. Flatten bag for quicker defrosting. Freeze for up to 3 months. Thaw in fridge overnight. Transfer savoury mince to a large saucepan. Reheat, stirring, over medium-high heat, adding extra stock if necessary.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Super Food Ideas