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Barney's tips for the perfect mince and tatties:

  • I like to let the mince simmer gently for a little longer if there's time. The extra cooking helps the flavours develop and gives the gravy a richer, more comforting texture.
  • I think the stewed mince is just as delicious when made in the 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.
  • If you’ve any leftovers, try serving them on toast or use the mince as a filling for a baked potato - it makes a lovely quick lunch. Alternatively, I often use the mince as the base for a quick cottage pie, simply topping it with leftover mashed tatties and baking until golden.

Units:

For the tatties

  • 800g Maris Piper or King Edward potatoes
    chopped
  • 100g milk
  • 25g butter
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Nutrition: Per serving

  • kcal504
  • fat23g
  • saturates10g
  • carbs41g
  • sugars8g
    low
  • fibre5g
  • protein30g
    high
  • salt0.88g
    low
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Method

  • 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.

Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.
Barney Desmazery chef headshot
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