1. Peel and chop onion. Heat a large, deep casserole pan with oil over medium-high heat. Add onion and beef mince, cook for 5 minutes, breaking up any lumps with a wooden spoon. Add crushed garlic.

2. Stir in spices, tomato paste and diced vegetables, cook briefly. Pour in 800ml water, add stock cubes. Simmer, uncovered, for 15-20 minutes over medium heat. Dice and add capsicum for last 10 minutes of cooking.

3. Cut cucumber, capsicum and celery into sticks.

4. Tear bread into rough pieces and toss with oil. Cook in a dry pan over medium heat for 5 minutes, or until crisp and golden.

5. Season casserole to taste with salt and pepper (see tip!). Serve with vegetable sticks and golden croutons.

Tip!
Mix 2 tsp cornflour and 1 tbsp water and add to casserole if you prefer a thicker sauce.
Worcestershire sauce will add a little extra flavour if desired.

1 onion
1 tbsp oil, for cooking
600g beef mince
2 garlic cloves

1 tbsp ground paprika
1 tbsp dried oregano
1/2 tbsp ground cumin
1/3 cup tomato paste
1kg mixed root vegetables, diced
2 beef or veg stock cubes
1 green capsicum, diced

1/2 cucumber
1/2 red capsicum
1/3 packet celery sticks

2 long wholemeal bread rolls
1 tbsp oil, for cooking

salt and pepper, for seasoning