Minced Beef and Potatoes

Simple home comfort…Lord knows that’s something we all need right now. Minced beef was one of the few meaty delights available when I popped down to my local supermarket. Now this would usually be transformed into chilli or Bolognaise but that’s not the way I wanted to go. Good old fashioned British cooking is what I was after and the classic Minced Beef and Potatoes is the dish I hankered for.

Of course I could have turned these ingredients into a Shepherd’s Pie (please nobody say ‘deconstructed’) but this is its easier and quicker to make cousin.

British cooking gets a bad rap for some reason, but let me tell you this meal is just as flavourful and moreish as anything the French or Italians can put on the table with same or similar ingredients. It’s all about going back to the old days when, yes, your ancestors did have rosemary, thyme, parsley and many more delicious herbs growing in their back gardens. Do you think they grew them for fun? No they grew them for flavour!

During WWII and the post war depression, rationing and the simple lack of most produce took its toll on our great nation’s expectation as to what should be on their plates. A tin of stewed mince and a tin of potatoes would have made this dish back then, and they would have been happy for it.

So let’s make it fresh and see just how good this stalwart of British cooking is.

Serves 2-4

Ingredients

500g x Minced Beef
500ml x Beef Stock
1 x Medium Onion
1 x Medium Carrot
1 x Handful Frozen Peas
1 x Sprig Fresh Rosemary (or a good pinch of dry)
1 x Sprig Fresh Thyme (or a good pinch of dry)
1 x Clove of Garlic
2 x Tablespoons Gravy Granules
360g x Potatoes (for 2 people)
Salt
Black Pepper
Vegetable Oil

Method

Firstly medium dice your onion and carrot and add to a saucepan with a good splash of oil and fry on a low heat until they have softened slightly and have a little colour.

Now add you minced beef and rub around the pan breaking it up so it looks ground, browning the meat.

Prepare your beef stock and taste then add to the pan. I use those convenient little pots which I feel give better flavour than a stock cube. Taste your stock before it goes in, is it really salty?

Add around half a teaspoon of salt depending on how salty your stock is and one of ground pepper along with your herbs and peeled garlic clove.

Now cook this on a low heat for an hour. Checking occasionally to and make sure it doesn’t dry out. About halfway through make up your gravy granules with enough hot water just to dissolve it and add to the pan.

Now is a good time to prep your potatoes and get ready in a pan. They should take around 15-20 minutes.

As your potatoes go on add your frozen peas to the mince. When the potatoes are done you’re ready to serve.

As you will see the mince transforms after cooking for an hour or more, the flavours meld into the rich sauce and the simple boiled potatoes are the perfect accompaniment to soak it all up…comfort indeed.

Do remember to tell me how this recipe worked out for you in the comments below.

Stay home and stay safe!

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator