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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook