This recipe is a firm favourite.

Serves: 4 


  • 5 decent sized potatoes, peeled and quartered
  • 2 tablespoons sunflower oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • half garlic clove, minced
  • 500g beef mince
  • 1 pint beef stock (or just use a stock cube)
  • salt and pepper to taste


  1. Put potatoes in a large pan and cover with cold water and put on heat to boil.
  2. Meanwhile add the oil to a heavy based pan (cast iron is great for this wholesome eat), add carrot, onion and garlic. Cook for 2 minutes, stirring frequently so it doesn’t take colour. Add the mince and cook off till completely browned, when browned continue frying for a further 5 mins. At this point add some salt and pepper. Crumble one beef stock cube over the meat and add 1 pint of water (or alternatively use pre-made beef stock). Leave the pan slightly covered and simmer for 35 -45 mins. after which time you may season to your taste.
  3. Drain the potatoes and roughly mash with a little butter to taste. Serve the mince with hot buttered potatoes, and bread to soak up the delicious gravy.


Also try serving with garden peas on the side.