Beef Mince Potato Bowl

Ingredients

• 520g Beef mince
• 3 potatoes Potatoes
• 1 onion Brown onion
• 2 carrots Carrot
• 160g Frozen peas
• 200g Canned tomatoes

Method

1. Prepare the vegetables Wash and peel the potatoes, then cut into 2cm pieces. Peel and finely dice the onion. Wash, trim, and finely dice the carrot.
2. Boil the potatoes Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then simmer for 12-15 minutes until tender when pierced with a fork. Drain well and leave in the warm saucepan while you finish the mince.
3. Brown the mince While the potatoes cook, heat a large non-stick frying pan over medium-high heat. Add the beef mince and cook for 6-8 minutes, breaking it into small pieces with a spoon, until browned and cooked through.
4. Soften the vegetables Add the onion and carrot to the mince. Reduce to medium heat and cook for 5 minutes, stirring frequently, until the onion softens.
5. Simmer the sauce Stir in the measured canned tomatoes and 100mL water. Simmer gently for 10-12 minutes, stirring occasionally, until the carrot is tender and the sauce has thickened.
6. Add the peas Stir in the frozen peas and simmer for 3 minutes until hot all the way through.
7. Serve Divide the potatoes between bowls, spoon the mince and vegetable sauce over them, and serve warm.