Dave’s been asking for mince and tatties for AGES now – he seems to have a weird craving for it. We were supposed to have it when his mum visited a few weeks ago, but she wasn’t in the mood, so I quickly switched it for some spag bol instead, and I haven’t got around to putting it back on the mealplan since.
After some nagging, I bought some mince this weekend and decided to make a big batch so I could freeze some of it – it kind of grew by accident and ended up as six portions. By the way, you can also top the mix with mashed potatoes and a little cheese, bake and serve as cottage pie – that’s what I’ll be doing with the second batch.
This mince mix is quite heavy on the veggies and perhaps slightly light on the mince, but then I much prefer it like this and it IS healthier. Plus, it does stretch the mince a bit, giving you more for your money – win win win??!
Mince and tatties (makes enough mince for 6)
- 500g beef mince
- 3-4 small onions, around 250g, peeled and chopped
- 3 large carrots, around 500g, peeled and chopped
- 300g frozen peas
- beef stock, to cover (I used 1 beef stock cube)
- 2 tbsp tomato puree
- 1 tbsp cornflour
- 1 tsp Worcester sauce
- 1 tbsp red wine vinegar, optional but I like it
- 1/2 tbsp vegetable oil
Heat the oil in a large pan and cook the onions over a medium heat for a few minutes, until soft and starting to turn golden. Add the mince and brown, stirring while cooking and chopping up the block of mince with your wooden spoon until all broken up.
When the mince was browned, I tipped mine into a sieve over a bowl (not the sink as I didn’t want to clog it up) to allow a lot of the excess fat to drain off. BUT I used normal mince so if you went for the lean variety, this probably isn’t necessary. After a lot of the fat had come off, I just tipped back into the pan to continue cooking.
Add the carrots and beef stock, until the mix is just about covered (you’ll let it bubble away for a bit, so it’ll reduce back down). Add the tomato puree and Worcester sauce.
Bring to simmering point, and let it all bubble away for at least half an hour or a bit longer, until the carrots are cooked through. Stir occasionally and add more water if needed.
Taste, season well with pepper and salt if needed, and add the vinegar if you want – I don’t always, but felt it really gave it something extra this time.
Take a spoonful of the liquid, mix with the cornflour in a separate bowl to make a paste, then stir into the mince mix. Add the frozen peas and continue to cook for a few minutes, until the peas are cooked through and the sauce has thickened.
Serve with mash or boiled potatoes, or else top with mash and a little grated cheese, and bake until the top is golden brown, to make cottage pie.