This post may contain affiliate links. Please read our disclosure policy.
Being a Northern lass, this mince and potatoes dish, to me, is the epitome of a stick-to-your-ribs, tasty, comforting family dinner.
It’s simple and hearty, and that’s what I love about it.
Nicky’s Notes
I make this dinner on repeat, as it’s filling and tasty, but easy easy to prepare when I don’t have much brain space left after a long day!
It’s the kind of dinner that makes everyone wander into the kitchen, hoping for a cheeky taste-test before it gets dished out.
Why do I think you’ll love it too?
- It’s quick to make (30 mins, start to finish).
- It’s family friendly – adults, kids (and especially the grandparents 😉) love it – plus it’s got some hidden veg in there that the kids don’t notice.
- It’s budget friendly. Minced beef is one of the cheaper meats, especially if you buy in bulk (make a double batch – it freezes well).
Table of Contents
📋 Ingredients
- Baby New Potatoes – I like to use these so I don’t have to peel them. Just be sure to slice any larger ones in half.
- Stock – beef stock gives a nice rich flavour. Go with 2 stock cubes (or three if you like it stronger).
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card at the end of this post***
Boil potatoes. Meanwhile, fry onion, celery and carrot until softened. Add minced beef and seasoning and fry until browned. Add Worcestershire sauce and stock, simmer, then stir in cornflour slurry. Serve with boiled potatoes, peas and pickled cabbage.
Recipe Tips
- Use 12-15% fat minced beef, rather than very low fat. The extra fat keeps the minced beef juicy and gives it more flavour when frying.
- I sometimes like to add a splash (max 1 tbsp) of the vinegar from the pickled cabbage to the minced beef. This gives the gravy more flavour (without it tasting vinegary).
Savoury beef and gravy with gentle sweetness from the onions and carrots, balanced by the buttery, herby potatoes and a pop of sharp, juicy red cabbage. Classic, cosy, moreish.
Pin this now to find it later
Pin It🍽️ What to serve it with
I love the buttery potatoes, peas and red cabbage, but you could swap for
- Creamy Mashed Potatoes
- A buttery Baked Potato
- Garlicky green beans or a nice big scoop of Steamed Vegetables (<- my easy vegetable medley)
📺 Watch how to make it
Mince & Potatoes Recipe
Ingredients
Minced Beef
- 1 tablespoon oil
- 1 large onion peeled and chopped
- 1 stick celery finely chopped
- 1 carrot peeled and finely chopped
- 450 g 1lb minced beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 480 ml (2 cups) beef stock
- Cornflour slurry made from 2 tablespoons cornflour (cornstarch in USA) mixed with 6 tablespoons cold water
Potatoes
- 750 g (1.6 lbs) baby new potatoes (slice any that are larger than a golf ball in half)
- 30 g (2 tablespoons) salted butter
- 1 teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley
- Pinch of salt and pepper
To Serve
- Green vegetables – such as peas or cabbage
- Pickled red cabbage
Instructions
- Start by cooking the potatoes. Place the potatoes in a large saucepan and cover with cold water.750 g (1.6 lbs) baby new potatoes
- Bring to the boil, then simmer for 15-20 minutes, until the potatoes are tender (you can check this by slicing into a potato with a knife – it should slide in easily). Then drain.
- While the potatoes are cooking, add the oil for the minced beef to a large frying pan (skillet) and heat over a medium-high heat.1 tablespoon oil
- Add the onion, celery and carrot and cook for 5 minutes, stirring often, until slightly softened.1 large onion peeled and chopped, 1 stick celery finely chopped, 1 carrot peeled and finely chopped
- Add the minced beef, salt and pepper. Turn up the heat to high and cook for 5 minutes, stirring often (breaking up any large pieces as you go), until browned.450 g 1lb minced beef, 1 teaspoon salt, 1 teaspoon black pepper
- Add in the Worcestershire sauce and beef stock. Bring to the boil, then simmer for 5-6 minutes, until slightly reduced.1 tablespoon Worcestershire sauce, 480 ml (2 cups) beef stock
- Stir in the cornflour slurry, until the minced beef is thickened to your liking. Then turn off the heat.Cornflour slurry
- By now the potatoes should be cooked and drained. Place in a bowl with the butter and parsley, plus a pinch of salt and pepper and stir together, ensuring the butter and parsley coats the potatoes.30 g (2 tablespoons) salted butter, 1 teaspoon dried parsley, Pinch of salt and pepper
- Divide the potatoes and minced beef between 4 plates. I like to serve mine with peas and pickled red cabbage.Green vegetables – such as peas or cabbage, Pickled red cabbage
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
? Frequently Asked Questions
Yes, you can make the minced beef and gravy ahead, then cool, cover and refrigerate. Reheat in a saucepan or frying pan, over a medium heat, until piping hot.
Yes, make the mince and gravy, cool, place in an airtight container and freeze.
Defrost overnight in the refrigerator, then reheat as per the ‘make ahead’ instructions above.
🍲 More Minced Beef recipes
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
This is basically cottage pie, but with new potatoes.
Another fantastic dish which is quick and easy to make and is full of goodness. I would always add a little dash of Worcester Sauce to give it some extra flavour.
A regular winter’s day dish!! Give it a go….