Name: Potato wedges with topping
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 potatoes (800g), cut into 8 wedges; 2 tablespoon olive oil; 1 clove garlic, crushed; 1 brown onion (200g), chopped finely; 1 green capsicum (150g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 750 gram beef mince; 2 tablespoon mild american mustard; 1 cup (250ml) tomato sauce; 2 tablespoon cider vinegar; 1/2 cup (60g) coarsely grated cheddar cheese; 2 green onions, sliced thinly

Ingredients

4 potatoes (800g), cut into 8 wedges

2 tablespoon olive oil

1 clove garlic, crushed

1 brown onion (200g), chopped finely

1 green capsicum (150g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

750 gram beef mince

2 tablespoon mild american mustard

1 cup (250ml) tomato sauce

2 tablespoon cider vinegar

1/2 cup (60g) coarsely grated cheddar cheese

2 green onions, sliced thinly

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Place potatoes in large baking dish, drizzle with half of the oil. Roast 30 minutes or until tender.

3.Meanwhile, heat remaining oil in frying pan; cook garlic, brown onion, capsicum and celery, stirring, until soft. Add mince; cook, stirring, until mince changes colour. Stir in mustard, sauce and vinegar; bring to the boil.

4.Reduce heat, stir until cooked through and thickened slightly; spoon over potatoes. Top with cheese and green onion.

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Ingredients

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