STREAMING NOW: Simply Nigella

Savoury Mince & Potato Wedges

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe from Taste.com. Cooked mince can be frozen for up to 3 months.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: