For the tatties

  • 800g Maris Piper or King Edward potatoes, chopped
  • 100g milk
  • 25g butter


  • STEP 1

    Heat the oil in a large pan, crumble in the mince and stir to coat in the oil. Cook for 15 mins, stirring occasionally until the mince is browned and the fat from the meat has been released. Stir in the onions and carrots, and cook for 10 mins until they soften and start to turn brown.

  • STEP 2

    Sprinkle over the flour and cook for a further 2 mins. Stir in the ketchup or tomato purée, if using, splash in the Worcestershire sauce, then gradually stir in the stock. Season and leave to simmer gently for 45-50 mins until you have tender mince in a rich gravy.

  • STEP 3

    While the mince is cooking make the tatties. Tip the potatoes into a pan and cover in salted cold water, bring to the boil and simmer for about 15 mins until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk and butter, then season with salt and pepper. Serve the stewed mince spooned over the tatties.

Recipe tip

Make it in a slow cooker: The stewed mince can easily be made in a slow cooker. Simply make as stated in a saucepan, then transfer to your slow cooker and simmer for 3-4hrs on high or 5-6 hrs on a medium setting, removing the lid for the last hour or so to let the sauce reduce and thicken.


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A star rating of 4.8 out of 5.5 ratings