Description
A comforting and hearty Mince & Potatoes recipe featuring tender minced beef cooked with aromatic vegetables in a rich gravy, served alongside buttery parsley-coated baby new potatoes. Perfect for a satisfying family meal, complemented with green vegetables and tangy pickled red cabbage.
Ingredients
Mince & Gravy
- 1 tablespoon oil
- 1 large onion, peeled and chopped
- 1 stick celery, finely chopped
- 1 carrot, peeled and finely chopped
- 450 g (1 lb) minced beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 480 ml (2 cups) beef stock
- Cornflour slurry (2 tablespoons cornflour mixed with 6 tablespoons cold water)
Potatoes
- 750 g (1.6 lbs) baby new potatoes (slice any 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
- Cook the potatoes: Place the baby new potatoes in a large saucepan and cover them with cold water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain well.
- Sauté the vegetables: While potatoes are cooking, heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chopped onion, celery, and carrot and cook for 5 minutes, stirring frequently, until they begin to soften.
- Brown the minced beef: Add the minced beef along with salt and black pepper to the frying pan. Increase heat to high and cook for 5 minutes, breaking up any large clumps and stirring often until the meat is fully browned.
- Add flavor and simmer: Stir in Worcestershire sauce and beef stock. Bring the mixture to a boil, then reduce the heat and simmer for 5-6 minutes to slightly reduce the liquid.
- Thicken the gravy: Pour the prepared cornflour slurry into the pan and stir continuously until the mince mixture thickens to your desired consistency. Turn off the heat once thickened.
- Prepare potatoes: Transfer the drained potatoes to a bowl, add salted butter, parsley, and a pinch of salt and pepper. Stir gently to evenly coat the potatoes with butter and herbs.
- Serve: Divide the buttery parsley potatoes and minced beef with gravy onto 4 plates. Accompany with your choice of green vegetables such as peas or cabbage and pickled red cabbage for a complete meal.
Notes
- Slice larger baby potatoes in half so they cook evenly with the smaller ones.
- If you prefer, fresh parsley can be used instead of dried for a fresher flavor.
- Adjust seasoning to taste, adding more salt or pepper if desired after cooking.
- The cornflour slurry is important for thickening the gravy; add gradually and stir well to avoid lumps.
- This dish pairs well with simple green vegetables and pickled accompaniments to balance flavors.
