Mince And Tatties

 

I used Bisto beef gravy granules, if using beef stock you might need to add another 1 tbsp flour to thicken the gravy, sprinkle the flour over the mince and veg when it has been browned, slightly reduce heat and cook for a couple of minutes to cook the flour.

Making mince is a bit like making stovies, every person has their own version of how its made, what they add or how it tastes.

There is nothing remotely photogenic about mince and tatties, but damn, it's delicious, my family love it, a perfect winter comfort food. These are the types of food us Scottish kids grew up on.

Ingredients

600g minced beef

1 onion, peeled, diced

2 carrots, peeled, diced

1 tbsp olive oil

1 oxo cube

1 tbsp flour

600ml beef gravy or stock

1 tbsp Worcestershire sauce

salt & pepper to season

Method

1.  Place a large, wide based pan over a medium heat, add oil, fry diced onions and carrots for about 5 minutes until softened but not brown, increase heat to medium high, add meat to pan and brown the mince, breaking it up with a fork to separate the clumps, crumble in oxo cube and continue cooking until there are no traces of pink in the meat. Add the flour, stir and cook for a couple of minutes. Meanwhile make the bisto gravy or stock according to manufacturers instructions.

2.  Add the gravy or stock, Worcestershire sauce, season with a little salt and pepper. Turn heat down to low-medium, Cover with lid and simmer for at least 1 hour (adding more stock if needed), or until mince is soft and gravy thickened. Taste and season again if necessary.

3.  Cook tatties while mince has about 20 minutes left to cook, mash with milk and butter, season to taste.

I served mine with skirlie as both Scott and Darren love skirlie.