Mince and potatoes

Mince and potatoes recipe LandScape magazine

Serves 4
750g beef mince
650g King Edward potatoes, cubed
1 tbsp rapeseed oil
1 red onion, sliced
2 tbsp cornflour
2 tbsp oats
400ml beef stock
salt and black pepper
300g baby carrots
fresh curly parsley, for garnish

In a large saucepan, heat the oil and fry the onion for 3 mins, stirring almost constantly. Add the mince and fry for 8 mins, stirring occasionally. Add the cornflour and stir for a further minute. Add the oats and beef stock, then combine, season and add the carrots. Simmer for 20 mins, stirring occasionally.

Place the potato cubes in a large pan of cold water. Bring to the boil and cook for 15 mins. Drain the potatoes and serve with the mince, garnished with parsley.

Other mince recipes in our Jan/Feb 2017 issue:

  • Cottage pie with parsnip mash
  • Mince flan
  • Mince bread balls
  • Turkey and bacon pies
  • Mini shepherd’s pies
  • Haslet

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