Savoury Mince & Potato Wedges

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“Recipe from Cooked mince can be frozen for up to 3 months.”

Ingredients Nutrition


  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.

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