Ingredients
- 350 g extra lean beef mince
- 1 onion, chopped
- 2 cloves garlic, crushed
- 600 g potatoes, scrubbed and finely diced
- 2 cans chopped tomatoes, about 400 g each
- 150 ml chicken stock, preferably homemade
- finely shredded zest and juice of 1 lemon
- 1 tablespoon soft light brown sugar
- 1 bulb of fennel, thinly sliced
- ¾ cup (90 g) frozen green beans
- salt
- pepper
- chopped leaves reserved from the fennel bulb
- chopped fresh parsley
Preparation
- Place the beef mince, onion and garlic in a large saucepan and cook over a moderate heat for 5 minutes, stirring frequently, until the mince is broken up and evenly browned.
- Stir in the potatoes, tomatoes with their juice, stock, half the lemon zest, the sugar and a little seasoning.
- Bring to the boil, then reduce the heat and cover the pan.
- Simmer the mince and vegetable mixture for 10 minutes, stirring once or twice to ensure that the potatoes cook evenly.
- Stir in the fennel, frozen beans and lemon juice.
- Cover the pan again and simmer for a further 5 minutes or until the potatoes are tender and the fennel and beans are lightly cooked, but still crisp.
- Taste and adjust the seasoning, if necessary, then spoon the mixture into serving bowls.
- Garnish with the remaining lemon zest, the chopped fennel leaves and parsley.