- Mince & Tatties.jpg (84.8 KiB) Viewed 379 times
Preparation Time: 20 minutes
Cooking time: 45 minutes
Serves: 4
If served as four portions, provides 828 cals, 61g fat (of which 21g saturates), 9g sugar and 0.6g salt per portion.
Ingredients
For the mince:
- 6 tbsp bacon fat, beef drippings, butter or oil
- 2 large yellow onion, minced
- 1.4kg (3lb) ground venison, beef, lamb or turkey
- Salt
- 4 tbsp oat flour, or regular flour
- 2 rutabaga, peeled and diced
- 2 large, fat carrot, peeled and diced
- 2 tsp dried thyme
- 2 tsp black pepper
- 4 cups porter or other dark, malty beer
- 4 cups venison or beef stock
- A few dashes of Maggi seasoning (optional)
- 4 tsp Worcestershire sauce
For the tatties:
- 1.8kg (4lb) yellow potatoes, peeled and cut into chunks
- Salt
- ½ cup butter
- ½ cup heavy cream
- 1 tsp white pepper (optional)
Method
1. Heat the bacon fat or other cooking oil in a large frying pan over medium high heat. Saute the onions until they are nicely browned, about 6 minutes. Stir in the ground meat, salt everything, and brown the meat well, which should take another 6 - 10 minutes. This stage is important, as the browning adds a ton of flavor to the finished dish.
2. Sprinkle the oat flour (or regular flour) over everything and mix well. Let this cook a minute or two, then add the remaining ingredients, stirring well. Bring this to a rolling boil, then drop the heat to a simmer and let this cook down into a nice gravy. This usually takes about 15 - 20 minutes.
3. Whilst the onions and meat are cooking, put the potatoes in a pot, cover with water and bring to a boil. Add a good pinch of salt, and simmer until tender.
4. Drain the potatoes, then return them to the pot. Drop the heat to low. Let the potatoes steam out for about 30 seconds, then add the butter and mash well. Keep mashing while adding the cream. Mix in the white pepper, if using, and salt if it needs it.
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