Mince and Tatties

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Mince and Tatties: Step by Step

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1. Heat the oil in a large lidded pan over medium-high heat. Add the mince and leave it for 4 minutes without stirring, then break it up and cook for 4 minutes more until browned all over.

   Mark done Start 4 min timer

2. Add the onion and carrots and cook for 5 minutes, stirring now and then, until the onion is soft.

   Mark done Start 5 min timer

3. Stir in the flour, then the tomato purée, then the stock and Worcestershire sauce. Bring to a simmer, cover and cook gently for 20 minutes.

   Mark done Start 20 min timer

4. While the mince simmers, boil the potatoes in well-salted water for 15 to 18 minutes, until a knife slides in with no resistance. Drain and let them steam dry for 2 minutes.

   Mark done Start 15 min timer

5. Mash the potatoes with the butter and milk until smooth. Take the lid off the mince, simmer for 5 minutes if the gravy is thin, and serve over the mash.

   Mark done Start 5 min timer

A Few Pointers

• Leave the mince undisturbed for the first few minutes so it browns instead of stewing.
• If the gravy is too thin, simmer it uncovered for 5 minutes; if it is too thick, loosen it with a splash of water.
• Add grated or finely diced carrot if the children object to chunks.
• Steam the potatoes dry in the pot before mashing, because wet potato makes sloppy mash.

What to Serve With It

Buttered peas · Oatcakes · Pickled beetroot · Boiled cabbage

Storage

Keeps in the fridge for up to 3 days in a lidded container. Reheat the mince in a pan with a splash of water until steaming throughout. The mince freezes for up to 3 months; mash the potato fresh.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.