FROM YOUR FARM BOX
FROM YOUR PANTRY
1/3 cup beef Stock
1/3 cup tomato paste
2 tsp Dijon mustard
2 tbs fresh parsley
3 tbs oil
Preheat oven to 180 degrees. Place potatoes on a lined baking tray and bake for approximately 1 hour until tender and cooked through.
Meanwhile, heat olive oil in a large fry pan and saute onion until transparent. Add mince, break apart and cook through. Add corn, grated carrot and sliced baby capsicums and saute for a further 3-5 minutes until vegetables are a little softened. Add tomato paste, Dijon mustard and beef stock and bring to the boil.
Reduce heat and simmer until all vegetables are cooked through (about 5-8 minutes). Add a little more water if necessary.
When potatoes are cooked cut through the top into quarters. Top with savoury mince and fresh chopped parsley