Savory Mince and Potato Wedges
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
Savory Mince
- 500 grams beef mince
- 1 clove garlic, minced
- 1 onion, diced
- 3 tablespoons taco seasoning
- ¼ cup tomato paste
- 1 cup passata
- 1 carrot, grated
- 200 grams mushrooms, sliced
- 200 grams kidney beans
- ⅓ cup water
- 1 tablespoon olive oil
Potato Wedges
- 6 potatoes
- 2 tablespoon taco seasoning
- 1 tablespoon olive oil
To Serve
- fresh herbs to garnish (such as parsley, basil or coriander)
- ½ cup sour cream
Instructions
Potato Wedges
- Preheat the oven to 180 °C.
- Cut each potato into 8 wedges. Add the chopped potatoes to a saucepan and fill with water. Bring to the boil and cook for 3-5 minutes.
- Strain the cooked potatoes and then transfer them to a large mixing bowl. Add the olive oil and taco seasoning. Toss to ensure everything is sufficiently coated.
- Place the potatoes onto a tray lined with baking paper and cook in the oven for 30-35 minutes, until golden brown and crispy
Savory Mince
- Add the olive oil to a large frypan over medium heat. Add in the garlic and sliced onion and sauté for 10-15 minutes, until the onions are softened.
- Add in the mince, using the back of the spatula to break down and remove any lumps. Cook until the beef is browned all through.
- Add the tomato paste, taco seasoning and mushrooms and cook for another 2 minutes, stirring frequently.
- Stir through the carrot, tomato passata, water and kidney beans. Season to taste with salt and pepper. Reduce the heat to low and simmer for 15 minutes, until the sauce has thickened.
To Serve
- Divide the wedges between 4 serving bowls. Divide the savory mince between the 4 bowls. Garnish with fresh herbs and a dollop of sour cream on the side.