Mince and Tatties

Ingredients

• 300 g beef mince
• 1 onion (Medium, finely chopped)
• 2 tsp plain flour
• 1 beef stock cube
• 400 ml boiling water (For dissolving the stock cube)
• 1.5 tsp Worcestershire sauce (Use 1–2 tsp)
• 2 floury potatoes (Large, peeled and chopped)
• 2 tbsp butter (For mashing the potatoes)
• milk (A splash, for mashing)
• oil or butter (A little, for cooking the onion)
• salt and pepper (To taste; use salted water for the potatoes and season the mince and mash)
• 2 handfuls frozen peas (Cook separately until tender)

Steps

1. 1

   Peel and chop the potatoes. Place them in a saucepan of salted water and boil for 15–20 minutes, until soft.

2. 2

   While the potatoes cook, heat a little oil or butter in a pan. Add the chopped onion and cook for about 5 minutes, until softened.

3. 3

   Add the beef mince to the pan. Brown it well, breaking it up with a spoon as it cooks.

4. 4

   Stir the plain flour into the browned mince and cook for 1 minute.

5. 5

   Dissolve the beef stock cube in the boiling water. Pour the stock into the mince mixture and add the Worcestershire sauce. Stir well.

6. 6

   Simmer the mince uncovered for 20–25 minutes, until the gravy has thickened and become rich. Season with salt and pepper to taste.

7. 7

   Drain the cooked potatoes. Mash them with the butter, a splash of milk, salt, and pepper until smooth.

8. 8

   Cook the frozen peas separately by boiling or microwaving them until tender.

9. 9

   Serve the mince and gravy over the mashed potatoes, with the peas on the side.

Notes

The source does not specify an exact amount of cooking oil or milk, so add them according to preference. The source gives a 1–2 tsp range for Worcestershire sauce and recommends either boiling or microwaving the peas.

Nutrition per serving

• main
• Scottish
• British
• comfort food
• one-pan
• beef
• mashed potatoes
• family-friendly