Mince and tatties casserole
- January 2021
- Serves 6
- Hands-on time 15 min, oven time 25-30 min
For a new way with mince, try this spin on the Scottish classic mince and tatties – it requires just 15 minutes hands-on time and a quick spell in the oven before it’s ready to bring to the table.
Looking for new ways with beef mince? Try this super Scandinavian beef hash topped with crisp fried potatoes and soured cream.
- Dairy-free recipes
- 29.6g (10.5g saturated)
- 42.1g (9.5g sugars)
- 1kg new potatoes, quartered
- 3 tbsp olive oil, plus extra to drizzle
- 2 onions, grated
- 3 carrots, grated
- 2 celery sticks, finely chopped
- 800g free-range beef mince
- 4 tbsp flour
- 550ml beef stock
- 3 tbsp Worcestershire sauce
- Handful chopped fresh flatleaf parsley
- Heat the oven to 200°C/180°C fan/gas 6. Spread the potatoes over a large baking sheet, toss with 2 tbsp of the olive oil, salt and pepper, then roast on a high shelf in the oven for 25-30 minutes until golden.
- Meanwhile, heat the remaining oil in an ovenproof casserole or dish, then fry the onions with the carrots, celery and beef mince for 5 minutes to brown. Stir in the flour, then the stock and Worcestershire sauce. Cook, uncovered, on a middle shelf in the oven for 15-20 minutes.
- Remove the potatoes and the mince mix from the oven. Toss the potatoes with the parsley, scatter over the mince and serve.
Try a lighter version with half pork and half beef mince, or replace half the meat with a 400g tin of drained and rinsed lentils.
Roast the potatoes and cook the mince up to 2 days ahead, then heat through and assemble to serve.
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