Name: Mince and tatties
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Scottish
Ingredients: 1 tbsp vegetable oil; 1 large onion, finely chopped; 750g beef mince (20% fat); 1 large carrot, cut into half moons; 1 tsp dried mixed herbs; 1 tbsp gravy granules; 1 beef stock cube; 2 tsp cornflour; 1.5kg floury potatoes; 2 tbsp unsalted butter; green veg, to serve

Plate of mince on top of mashed potatoes, next to a plate of cabbage

1 tbsp vegetable oil
1 large onion
finely chopped
750g beef mince (20% fat)
1 large carrot
cut into half moons
1 tsp dried mixed herbs
1 tbsp gravy granules
1 beef stock cube
2 tsp cornflour
1.5kg floury potatoes
2 tbsp unsalted butter
green veg
to serve

Method

step 1
Heat the oil in a large pan and cook the onion over a medium heat for 6-8 mins or until translucent. Turn up the heat and add the mince, breaking up with a wooden spoon and browning all over for 8-10 mins. Spoon away any excess fat.
step 2
Stir in the carrot, mixed herbs and gravy granules, then crumble in the stock cube with lots of black pepper. Cook for 2 mins, stirring well. Measure out 300ml of just-boiled water and use 1 tbsp to mix with the cornflour to create a paste. Stir the paste into the mince and cook for 1 min, then pour in the remaining water and bring back to the boil. Simmer over a low heat for 15-20 mins, stirring occasionally, until the mince is tender and sauce has thickened. Season well.
step 3
Meanwhile, peel and chop the potatoes into 3cm chunks. Add to a large pan and cover with cold water. Bring to the boil then cook for 10 mins until tender. Drain well in a colander, then allow to steam-dry for a few minutes before returning to the pan. Mash with the butter and plenty of seasoning. Serve the tatties with the mince and green veg.