Ingredients
2 tblsps olive oil
1kg lean beef mince
2 onions, finely chopped
3 cloves garlic, crushed
2 x 525g jars tomato and pesto pasta sauce
1 cup beef stock
2 tblsps red wine vinegar
2 cups frozen peas, corn and carrot
1½ cups shredded mozzarella
1kg bag frozen potato gems
Method
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Heat half the oil in a large, flame-proof roasting pan over a high heat. Add beef in two batches. Cook, stirring to break up mince, for about 4 minutes, or until browned. Remove from pan.
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Add onion, garlic and remaining oil to same hot pan. Reduce heat to medium to high. Cook, stirring occasionally for about 2 minutes, or until soft.
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Return beef to pan. Add sauce, stock and vinegar. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until slightly thickened. Stir in vegetables.
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Remove pan from heat. Sprinkle with cheese. Arrange potato gems, in a single layer over top.
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Cook in a very hot oven (220C) for about 30 minutes, or until gems are crisp. Serve.