Savory Mince with Cheesy Potato Wedges

Serves: Four | Prep: 25 min | Cook: 45 min

Ingredients:

Cheesy Potato Wedges:
2 1/2 lbs potatoes, cut into wedges
3 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 cup gruyere cheese, shredded
Fresh Chives, chopped

Savory Mince:
1 Tbsp olive oil
1 onion, chopped
1 carrot, peeled and finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
1 lb ground beef
1 Tbsp flour
1 1/2 cups beef stock
2 Tbsp worcestershire sauce
2 Tbsp tomato paste
1 tsp fresh thyme, minced
1 tsp salt
1/2 tsp pepper
1/2 cup frozen peas

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

In a large bowl add wedged potatoes. Drizzle with olive oil, salt, pepper, and garlic powder. Toss to coat well. Spread out onto the prepared tray, don’t overcrowd, or overlap potatoes. Bake, 40 minutes, turning halfway through cooking, until golden brown and crispy.

While the potatoes are cooking make the savory mince. Heat oil over medium heat. Add onion, carrot, and celery. Cook, 5 minutes, until soft. Add garlic, cook 30 seconds more. Add ground beef. Cook, 6-8 minutes, until no longer pink. Stir in flour and cook for 1 minute. Add stock, worcestershire sauce, tomato paste, thyme, salt, and pepper. Stir and bring to the boil. Lower heat and simmer, 15 minutes, stirring occasionally, until sauce thickens. Stir in peas, cook, 2-3 minutes.

Ladle the savory mince on top of the cooked wedges, sprinkle with gruyere cheese, place back into the oven. Bake, 3-5 minutes, until the cheese melts. Garnish with fresh chives.

Delicious with garlic mayonnaise

More Delicious Recipes:
Polenta and Parmesan Potato Weges
Seasoned Potato Wedges with Fry sauce
Cottage “Shepherds” Pie
Sloppy Joes