Ingredients:

  • 500g (1.1 lbs) lean ground beef (85/15 recommended)
  • 700g (about 4 medium) Yukon Gold or Russet potatoes, peeled and diced into 1.5 cm (½ inch) cubes
  • 2 medium carrots, peeled and sliced into uniform rounds
  • 1 large brown onion, roughly chopped
  • ½ red bell pepper, cored and roughly chopped (Optional)
  • 60g (4 Tbsp) unsalted butter, melted, or high-heat cooking oil
  • 2 cloves fresh garlic, minced, or 1 tsp garlic powder
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp dried thyme or mixed Italian herbs
  • 5 tsp coarse sea salt (or to taste)
  • 1 tsp freshly ground black pepper
  • ½ tsp smoked paprika or a dash of hot sauce (Optional)

Instructions:

  1. Preheat the oven to 200°C (400°F) or prepare the grill/campfire for medium heat. Lay out four sheets of heavy-duty aluminium foil (approximately 40 cm x 40 cm / 16 inches square).
  2. Dice the potatoes and slice the carrots and onions. Ensure the potatoes and carrots are cut into small, uniform pieces for even cooking.
  3. In a small bowl, whisk together the melted butter (or oil), Worcestershire sauce, minced garlic, dried herbs, salt, and pepper.
  4. Toss Vegetables: In a large mixing bowl, toss the potatoes, carrots, and onions with half of the seasoning mixture until fully coated. Set aside.
  5. Season Meat: Place the ground beef in a separate bowl. Add the remaining seasoning mixture and gently combine using your hands. Do not overmix.
  6. Divide the seasoned vegetables into four equal portions and place each portion in the centre of one foil sheet. Flatten one quarter of the seasoned ground beef mixture over the top of the vegetables in each packet.
  7. Seal the Packets: Bring the two long sides of the foil up together. Fold the edges over twice to create a tight seam. Then, roll and tuck the two open short ends towards the centre, sealing securely. Ensure there is a small pocket of air above the food for steam.
  8. Cook: Place the sealed packets on a baking sheet (oven method) and bake for 35–40 minutes. Alternatively, place on a grill or campfire for 30–35 minutes, turning once halfway through.
  9. Check Doneness: Carefully open one packet (watch out for hot steam). The potatoes should be tender, and the meat should be fully cooked (internal temperature 71°C / 160°F).
  10. Rest and Serve: Allow the packets to rest for 5 minutes before serving. Carefully cut open the foil tops and serve directly in the packet.