- 0:20 Prep
- 0:40 Cook
- 4 Servings
- Advanced
Here’s a fun change from spaghetti bolognese – serve the mince on potato wedges instead. The kids will love it.
Ingredients
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1 teaspoon mild paprika
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1/2 teaspoon ground turmeric
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800g desiree potatoes, cut into wedges
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2 tablespoons olive oil
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1 large brown onion, finely chopped
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500g beef mince
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400g diced tomatoes
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2 tablespoons tomato paste
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2 tablespoons worcestershire sauce
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1 1/2 cups Massel beef stock
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100g button mushrooms, thinly sliced
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1 medium carrot, grated
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1 green capsicum, finely chopped
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2 tablespoons gravy powder
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Finely chopped fresh flat-leaf parsley leaves, to serve
Method
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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.
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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.
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Step 3Divide wedges and mince mixture between bowls. Serve topped with parsley.
- Low carb
- Lower gi
Nutrition
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2110 kj
Energy
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24g
Fat Total
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8g
Saturated Fat
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8g
Fibre
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35g
Protein
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95mg
Cholesterol
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1033.72mg
Sodium
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13g
Carbs (sugar)
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34g
Carbs (total)
All nutrition values are per serve
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
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