Mince & Tatties

Ingredients · per serving

• 350 ml Beef stock
• 100 g Frozen peas
• 1 tbsp Plain flour
• 500 g Maris Piper potatoes
• 2 medium Carrot
• to taste Black pepper
• 1 tbsp Sunflower oil
• 30 g Butter
• 1 tbsp Worcestershire sauce
• 250 g Beef mince
• to taste Salt
• ½ tsp Marmite
• 80 ml Whole milk
• 1 medium Onion

Instructions

1. Peel and chunk the potatoes. Put on to boil in salted water — they'll take 18 minutes until knife-tender.
2. While they boil, finely dice the onion and carrot. Heat 1 tbsp oil in a wide pan over medium-high heat. Add the mince. Brown hard for 6-8 minutes, breaking up with a wooden spoon, until you have crispy bits and the fat has rendered.
3. Push the meat to one side. Add the diced veg to the empty space, cook 5 minutes until softened.
4. Stir in the flour, cook 1 minute. Add the beef stock, marmite and Worcestershire. Stir to dissolve any flour lumps.
5. Bring to a simmer. Cover loosely, simmer 15 minutes until the gravy is glossy and the mince is rich. Add the frozen peas in the last 2 minutes.
6. Drain the potatoes well. Mash with butter, warm milk, salt and pepper until smooth.
7. Plate the mash, make a dent with the back of a spoon, ladle the mince and gravy generously into the well. Eat hot.

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