Mince & Potatoes Recipe
The ultimate midweek comfort bowl: juicy minced beef in rich gravy piled next to buttery new potatoes.
Servings: 4 people
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
Tip: 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.
Nutritional information is approximate, per serving (this recipe serves 4) including the buttered potatoes, but not including the peas or red cabbage.
Nutrition
Calories: 558kcal | Carbohydrates: 42g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 1512mg | Fiber: 5g | Sugar: 4g
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