Savoury Mince and Vegetables

A successful family classic proven over time to thrill the worst food critics, beautifully showcased in a Jamie Oliver's cast iron tegame which survived the trip from Perth to Sydney in a suitcase. The dish cooks to perfection thanks to the even heat distribution of cast iron.

The dish combines the simple tastes of onion, garlic, celery and a touch of thyme. There is no curry spice to drown the natural enhancement of flavours achieved through browning of onions, celery, mince and flour.

There is no leftover since everyone wants double serve when Noodle Cook prepares the dish. Leftover savoury mince, if any, is ideal for toast, pasta, pies or rice.

Ingredients

1 onion, diced
2 tablespoon olive oil
2 garlic cloves, finely chopped
500 g lean mince
1 tablespoon low salt soy sauce
4 celery stalks, diced
2 carrots, diced
1 teaspoon dried thyme
2 tablespoons dried chives
500 mL water approx
1/2 cup water + 1 tablespoon cornstarch, optional
1/2 cup frozen corn kernel
1 potato
1 cup frozen peas
pepper to taste

Roux:
1 tablespoon olive oil
1/2 onion, diced
2 tablespoons flour
1.5 cup water