• Preheat oven to 200°C/180°C fan-forced. 
• Cut potato in half.
• Place potatoes on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat.
• Arrange, cut-side down and roast until crisp and 
tender, 40-45 minutes. 

• Meanwhile, drain sweetcorn.
• Roughly chop tomato. 
• Cut broccoli (see ingredients) into small florets, 
then roughly chop the stalk. 
• Finely chop garlic.

• When potatoes have 10 minutes remaining,  
heat a large frying pan over high heat.
• Cook corn kernels until lightly browned,  
4-5 minutes. Transfer to a bowl and cover to 
keep warm.
TIP: Cover the pan with a lid if the kernels are 
“popping” out. 

• While corn is charring, add broccoli and a splash 
of water to a microwave-safe bowl, then cover 
with a damp paper towel.
• Microwave broccoli on high until just tender,  
2-4 minutes.
• Drain broccoli, then return to the bowl. Season 
to taste with salt and pepper and cover to  
keep warm. 

• Return frying pan to high heat. Cook beef mince 
(no need for oil!), breaking up with a spoon, until 
just browned, 3-4 minutes.
• Add Nan’s special seasoning, tomato paste and 
garlic and cook until fragrant, 1-2 minutes.
• Remove pan from heat, then add the water, 
stirring to combine. Season to taste. 

• Bring everything to the table.
• Build your own plate with jacket potatoes,  
beef, charred corn, steamed broccoli,  
tomato, shredded Cheddar cheese and sour 
cream (see ingredients) to serve. Enjoy!
If you've added mini flour tortillas: Warm in 
the microwave in 10 second bursts to serve.