Rose Harissa Beef with Crispy Potatoes
Leave the potatoes to crisp up in the oven while you make the rose harissa-spiked beef chilli. Sprinkle with feta and the chopped fresh herbs and… Voilà. A quick and easy weeknight dinner that the whole family will love. Serve with a garden salad on the side.
Serves 4
Effort: Easy
Prep: 5 mins
Cook: 30 mins
Gluten free
Ingredients
800g potatoes, cut into rough chunks
3 red onions, cut into wedges
500g beef mince
1 can diced tomatoes
120ml beef stock
2 tbsp Rose harissa paste - Josh & Sue
100g feta, crumbled
chopped fresh mixed parsley, mint and coriander
Instructions
Heat the oven to 200c/180c fan. Put 2 tbsp oil in a medium shallow roasting tin and put in the oven to heat up. Add the potatoes and onions to the tin, then roast for 30 minutes or until golden, turning occasionally.
Meanwhile, heat another 1 tbsp oil in a large saucepan and brown the mince over a medium heat, then add the chopped tomatoes and beef stock. Bring up to the boil, then reduce to a simmer.
Stir in the harissa, season, then simmer gently for 20 minutes until the sauce has reduced & thicken.
Spoon the beef mixture over the potatoes, sprinkle over the feta, then pop back in the oven for 5 minutes. Sprinkle with the fresh herbs to serve
Hints & tips
Mince - Beef mince is used in this recipe. An alternative would be lamb mince.
Potato - Leave the skin on the potato for extra crunch. You could even add an extra step of parboiling the potato and slightly crushing them before roasting for extra crispy edges!
Feta - Alternative cheeses - goats cheese or ricotta.
Extras - Bulk this dish out by adding 1 can of kidney beans to the mince in step 3.
Serving suggestion - Serve with a big garden salad & natural yoghurt.
Portion size - Serves 4 or 2 with leftovers.
Storage - Will store in the fridge for up to 3 days. Suitable for freezing.
