Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Beef

From the September 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

750g packet frozen potato wedges
1 tablespoon oil
1 onion, finely chopped
1 green capsicum, finely chopped
1 celery stalk, finely chopped
500g beef mince
¾ cup (210g) tomato sauce
1½ tablespoons American mustard
1½ tablespoons cider vinegar
½ cup (60g) grated cheddar cheese
2 green onions (shallots), finely shredded

METHOD

Cook potato wedges according to packet directions.

Meanwhile, heat oil in a large frying pan on medium. Add onion, capsicum and celery and cook for 5 minutes, stirring, until soft. Increase heat to high, add mince and cook for 5 minutes, breaking up lumps with a spoon, until no longer pink.

Stir in tomato sauce, mustard and vinegar and bring to boil. Reduce heat to medium and cook, stirring occasionally, for another 5 minutes, until slightly thickened.

Top potato wedges with sloppy joe mixture. Sprinkle with cheese and green onion to serve.