A delicious weeknight meal that's all there in a pan can be found in this Potato, beef and fetta tray bake recipe. In just 30 minutes, dinner will be served.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
4 Red Royale or white potatoes, finely chopped
1 tbs olive oil
1 tbs Moroccan seasoning
1 red onion
1 carrot, peeled, finely chopped
500g Coles Australian No Added Hormones 4 Star Beef Mince
400g can diced tomatoes
1 cup (120g) frozen peas
100g fetta, crumbled
1 cup coriander leaves
½ cup (140g) Greek-style yoghurt
¼ tsp Moroccan seasoning, extra
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a roasting pan with baking paper. Combine the potato, half the oil and half the Moroccan seasoning in a large bowl. Toss to combine. Spread the potato mixture evenly over the base of the prepared pan. Bake for 15 mins or until just tender.
Step 2
Meanwhile, thinly slice half the onion crossways. Transfer to a small bowl. Finely chop the remaining onion.
Step 3
Heat remaining oil in a large frying pan over medium heat. Add the carrot and chopped onion. Cook, stirring, for 3 mins or until the onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the remaining Moroccan seasoning and stir to combine. Add the tomato. Stir to combine. Bring to a simmer. Cook for 2 mins or until heated through. Add peas and stir to combine.
Step 4
Spoon the mince mixture over the potato in the pan. Sprinkle with fetta. Bake for 10 mins or until heated through.
Step 5
Top mince mixture with coriander, sliced onion and yoghurt. Sprinkle with extra Moroccan seasoning. Season.
