Portions: 2
Ingredients
- 500g Minced Beef
- 1 Onion
- 2-3 Carrots
- Potatoes
- Peas
- Beef Stock (450ml)
- Oil
- Flour or Gravy Granules (for thickening)
- Secret Ingredient 1
- Secret Ingredient 2
Equipment
- Frying Pan
- Sauce Pan
- Chopping Board
- Knife
- Spatula
Instructions
- Prepare the onion and carrots by chopping them up in to small cubes
- Put a little oil in your frying pan and gently fry the onion until it is starting to soften
- Add the minced beef to the frying pan and using a spatula 'chop' it in to small pieces
- Fry the mince until it has browned and then add the Beef Stock
- Give the pan a good stir and then add the carrots
- Mix well and leave to simmer...
- Now it's time to cook the potatoes so peel them, chop them up and add them to a saucepan
- When the carrots have started to soften it's time to add the peas
- Secret Ingredients Time: It's at this point the recipe stops being Scottish so if you want to be authentic then skip this step...
The 2 'Secret Ingredients' I like to use in my Mince and Tatties are Sarsons Gravy Browning (just a tiny dash) and a generous splosh of Winiary Przyprawa (a Polish seasoning for soups and meat).
The Przyprawa (which can be found in most good supermarkets like Tesco and Morrisons) is a flavour enhancer (just like Worcestershire Sauce is) and the Gravy Browning adds a nice depth of colour. - Thicken the mixture with either a little flour or I like to use Bisto Gravy Granules
- Leave the pan to simmer and give it a stir every now and then
- When the potatoes are cooked you are ready to serve!
Serving Suggestion(s)
Serve with boiled or mashed potatoes.
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