Mince and Tatties - Fiver Feeds

Mince and Tatties

This is essentially a deconstructed cottage pie, much beloved by people north of the border and is a recipe selected purely for laziness purposes – substituting the mashed potato topping for some buttered boiled ones and dispensing with the time in the oven means this is perfectly achievable in half the time and tastes remarkably similar.

Cooking this, or following any cottage pie or shepherd’s pie recipe, is also a great way to use up leftovers, not only in terms of the remains of your Sunday roast but also any vegetables you have left as well as the contents of random jars and bottles. Try making this with cauliflower thrown in the mix, in addition to the odd spoonful of pickle or chutney sitting in the fridge.

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Mince and Tatties

Prep Time:

40mins

Serving:

Serves 4 People

Cost:

£1.14 per Person

Difficulty:

Easy

  • Ingredients

    1tbsp Vegetable Oil
    1 Onion Finely Chopped
    1 Garlic Clove Crushed
    2 Carrots Peeled and Sliced
    500g Beef Mince
    1 Beef Stock Cube
    1tbsp Tomato Puree
    1tbsp Onion Chutney Optional
    1tsp Mustard
    Dash of Worcestershire Sauce
    100g Frozen Peas
    4 Large Potatoes (Approximately 350-500g) Peeled and Cut into Sections
    A Few Sprigs of Fresh Thyme
    20g Unsalted Butter

How to Cook

1. Heat the oil in a large frying pan and cook the onion, garlic and carrot with a little bit of salt until soft. Remove from the pan and leave to one side.

2. Turn the heat up and fry the mince with some seasoning. Make sure you have plenty of golden brown caramelisation on the meat.

3. Return the onion and carrot mix to the pan with a little water. Using a spatula, release any of the burnt-on meat juice and stir through.

4. Sprinkle the crumbled stock cube over the mince and onions and add some more water until most of the contents are almost covered. Bring to the boil then stir through the tomato puree, chutney, mustard, Worcestershire sauce and further seasoning if required. Leave to simmer for approximately 25 minutes. The water should reduce and leave a thick sauce consistency.

5. Whilst you are waiting, put the potato sections and the springs of thyme in a large saucepan of salted water and bring to the boil. Simmer for approximately 10 minutes, or until the potato is tender. Drain and return to the pan. Most of the thyme leaves should have come free so remove the remaining sprigs. Toss the potatoes in the butter.

6. Serve the potatoes and mince.



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