Tomato Mince Wedges

A good wee number for when you can’t really be too bothered cooking, but still want a home-cooked meal!

IMG_8060Ingredients: potatoes chopped into thick wedges, extra virgin olive oil (if you’re worried about cooking with mono-unsaturated fats, use coconut oil or butter), salt, one chopped onion, 2 chopped garlic cloves, beef mince (for a vegetarian option, use a can or 2 of red kidney beans instead), 4 chopped tomatoes (or a no-additives can of tomatoes), half a chopped broccoli head, a couple of handfuls of chopped spinach, 1 finely diced carrot, a sprinkle of mixed fresh or dried herbs, a sprinkle of paprika, a squirt of tomato paste. Grated cheese and sour cream or cream cheese to serve if you eat dairy.

Steps: set the oven to 180 degrees Celsius. Spread the potato wedges on a baking tray, coat in a smidgen of olive oil (or other fat), and grind some salt over top. Bake for about 30 minutes.

While the wedges are cooking, add some olive oil (or other fat) to a good heavy pan, along with the garlic and onions. Cook, stirring, until softening and smelling deeeelicious. Add the mince and break it up with a wooden spoon. Cook, stirring, for a few minutes until browning. Add the tomatoes, tomato paste, herbs and paprika, and the rest of the veggies (yepp, just dump it all in) and stir it all to combine. Let it all cook and then simmer until it reaches your version of cooked perfection. Add salt and pepper as you like. I like to let it simmer on a low heat for about half an hour, checking and stirring occasionally.

Serve the tomatoey mince on top of the potato wedges, adding grated cheese to serve if you please.

By Franklee Healthy

*Sweet potato or parsnip would be lovely substitutions for the potato 🙂

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