Mince and tatties

Name: Mince and tatties
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g Beef mince; 10 ml Vegetable oil; 1 Onions, chopped; 250 g Carrots, diced; 15 g Plain flour; 1 Beef stock cubes, made up with 500ml hot water; 10 ml Worcestershire sauce; 100 g Frozen peas; 1000 g Potatoes, peeled and chunked; 40 g Butter; 80 ml Milk

A Scottish teatime staple: savoury beef mince with onions and carrots in a rich gravy, served with a mountain of buttery mashed potatoes.

Ingredients

500 g Beef mince
10 ml Vegetable oil
1 Onions, chopped
250 g Carrots, diced
15 g Plain flour
1 Beef stock cubes, made up with 500ml hot water
10 ml Worcestershire sauce
100 g Frozen peas
1000 g Potatoes, peeled and chunked
40 g Butter
80 ml Milk

Method

Brown the mince in the oil in a large pan, breaking it up well.
Add the onion and carrots and cook until the onion softens.
Stir in the flour, then the stock and Worcestershire sauce. Simmer gently, stirring now and then, until the carrots are tender and the gravy is rich. Add the peas for the last 5 minutes.
Meanwhile boil the potatoes until tender, drain and mash with the butter and milk.
Serve the mince alongside the mash.