Treat yourself with my upmarket version of Scottish mince and tatties.
Ingredients:
7 tablespoons vegetable oil
500g beef mince (20% fat)
1 cup sliced onions (about 150g)
1 cup diced carrots (about 150g)
1 cup diced new potatoes (about 150g)
1 teaspoon tomato puree
1/2 teaspoon dried rosemary
2 garlic cloves, minced
1teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
500ml chicken stock (or beef if preferred)
1/2 cup frozen garden peas.
Method:
Heat 4 tablespoons of oil in a large, heavy-based pan over medium-high heat. Add the beef mince and brown it, breaking up any clumps with a wooden spoon. Remove the mince from the pan and set aside.
Add the remaining 3 tablespoons of oil to the same pan . Add the sliced onions and sauté until translucent, stirring occasionally.
Add the diced carrots and potatoes to the pan and sauté for a couple of minutes until they start to brown a little.
Add salt and pepper, tomato puree, dried rosemary, minced garlic, and Worcestershire sauce to the pan and stir well to combine. Cook for another minute or so until fragrant.
Return the browned beef mince to the pan and pour in the chicken stock. Stir everything together and bring it to a simmer.
Cover the pan with a lid and cook for 30 minutes, stirring occasionally.
After 30 minutes, add the frozen peas to the pan and stir them in. Cook for another 5 minutes or so until the peas are cooked through.
Serve hot, with crusty bread if desired.

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