Savoury Mince & Potato Wedges

• 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

1. Preheat oven to 220C/200C fan-forced.
2. Place paprika, tumeric, potato and half the oil in a baking dish.
3. toss to coat.
4. Bake 35-40 minutes, turning occasionally, or until golden and tender.
5. Meanwhile, heat the remaining oil in a saucepan over medium-high heat.
6. Add onion and mince.
7. Cook, stirring with a wooden spoon to break up mince for 6-8 minutes or until browned.
8. Add tomatoes, tomato paste, worcestershire sauce, stock, mushrooms, carrot and capsicum.
9. Bring to the boil then reduce heat to medium-low.
10. Simmer for 25-30 minutes or until thickened.
11. Stir in gravy powder.
12. Divide wedges and mince mixture between bowls.
13. Serve topped with parsley.
14. Notes:
15. Use 2 cups of frozen mixed vegetables instead of mushrooms, carrot and green capsicum.
16. 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.

paprika, ground turmeric, potatoes, olive oil, brown onion, beef, tomatoes, tomato paste, worcestershire sauce, beef stock, button mushrooms, carrot, green, flat leaf parsley

Taken from www.food.com/recipe/savoury-mince-potato-wedges-505644 (may not work)