Ingredients
Product used:
½ x 800g pkt McCain Roast Potatoes Rosemary and Garlic
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 large carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon chopped thyme leaves
- 500g beef mince
- 330ml beer
- 2 tablespoons tomato paste
- 2 teaspoons cornflour
- 1 cup grated tasty cheese
Method
1. | Preheat oven to 220C or 200C fan-force. Place a baking tray in the oven. |
2. | Place potatoes on hot tray. Bake for 30 minutes. Coarsely smash. |
3. | Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, carrot, garlic and thyme, stirring, for 5 minutes or until softened. Increase heat to high. Add beef mince and cook, breaking up any lumps with a wooden spoon, for 3 minutes or until browned. Combine beer, tomato paste and cornflour in a jug. Add to beef mixture. Bring to the boil. Cook for 5 minutes or until sauce thickens. Season. |
4. | Preheat grill. |
5. | Divide beef mixture between four 1-1/2 cup ovenproof ramekins. Top with potato. Sprinkle over cheese. Place on a clean baking tray. Cook under grill for 3-4 minutes or until cheese is golden. |
Cheat’s Beef & Beer Potato Pot Pies
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat oven to 220C or 200C fan-force. Place a baking tray in the oven. |
2 | Place potatoes on hot tray. Bake for 30 minutes. Coarsely smash. |
3 | Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, carrot, garlic and thyme, stirring, for 5 minutes or until softened. Increase heat to high. Add beef mince and cook, breaking up any lumps with a wooden spoon, for 3 minutes or until browned. Combine beer, tomato paste and cornflour in a jug. Add to beef mixture. Bring to the boil. Cook for 5 minutes or until sauce thickens. Season. |
4 | Preheat grill. |
5 | Divide beef mixture between four 1-1/2 cup ovenproof ramekins. Top with potato. Sprinkle over cheese. Place on a clean baking tray. Cook under grill for 3-4 minutes or until cheese is golden. |