mINCE AND TATTIES
Beef mince, carrots and onions in a savoury gravy with buttery mash.
Serves: 2
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
Mince
- 300g beef mince
- 1 small onion, finely diced
- 2 medium carrots, approximately 150g, cut into small dice
- 1 tsp vegetable or rapeseed oil
- 2 tsp plain flour
- 300ml beef stock
- Salt and black pepper
Tatties
- 500g floury potatoes, such as Maris Piper, peeled and evenly chopped
- 30g butter
- 60ml whole milk, warmed
- Salt
Method
- Heat the oil in a saucepan. Add the onion and carrots and cook over a medium-low heat for 7–8 minutes.
- Add the mince and cook for 6–8 minutes, breaking it up, until browned.
- Stir in the flour and cook for 1 minute. Gradually add the stock, stirring well.
- Bring to a simmer and cook gently, partially covered, for 20–25 minutes. Stir occasionally. Add a splash of water if needed, or simmer uncovered to thicken.
- Meanwhile, put the potatoes into cold, lightly salted water. Bring to the boil and simmer for 15–20 minutes, until tender.
- Drain the potatoes and let them steam dry for 1–2 minutes. Mash with the butter and warm milk.
- Season the mince and mash to taste and serve.
Adaptation note: The small amount of flour helps ordinary home-style stock produce a gravy similar in consistency to the richer demi-glace used in the programme.
Braised Beef Cheeks with Wholegrain Mustard Mash
With carrots, buttered cabbage and red wine jus.
Serves: 2
Prep: 25 minutes
Cook: 3–4 hours
Oven: 160°C / 140°C fan
Equipment: Small, lidded ovenproof casserole
Ingredients
Beef and sauce
- 500–600g trimmed beef cheek
- 1 tbsp rapeseed oil
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 garlic clove, crushed
- 1 tsp tomato purée
- 150ml red wine
- 400ml beef stock, plus extra if needed
- 2 thyme sprigs
- 1 bay leaf
- 10g cold butter
- Salt and pepper
Mustard mash
- 450g floury potatoes, peeled and chopped
- 30g butter
- 60ml warm milk
- 2 tsp wholegrain mustard
Vegetables
- 150g carrots, sliced
- 150g cabbage, shredded
- 15g butter
Method
- Heat the oven. Pat the beef dry and season. Heat the oil in the casserole and brown the beef on all sides for 6–8 minutes. Remove.
- Add the chopped onion and carrot and cook for 5 minutes. Add the garlic and tomato purée and cook for 1 minute.
- Add the wine, scraping up the browned juices. Simmer for 3–4 minutes.
- Return the beef and add the stock, thyme and bay. The liquid should reach roughly halfway to two-thirds up the meat.
- Cover tightly and cook in the oven for 3–4 hours, turning once halfway through. Begin checking at 2½ hours. The cheeks are ready when a fork slides in easily and the meat yields without resistance.
- During the final 30 minutes, boil the potatoes for 15–20 minutes. Drain, steam dry and mash with butter, milk and mustard.
- Cook the serving carrots in boiling water for 8–12 minutes. Steam or boil the cabbage for 4–6 minutes. Drain and toss both with the butter.
- Lift out the tender beef and keep warm. Strain the braising liquid into a saucepan and simmer for 10–15 minutes, until reduced to a glossy sauce. Taste before adding salt.
- Remove the sauce from the heat and whisk in the cold butter. Serve with the beef, mash and vegetables.