This is my take on this Scotish staple. I have added Celary to it as well as a dash of wine, a bit of Marmite and some Woucestershire Sauce
Ingredients for Mince
- 500g Beef Mince (Min 10% fat)
- 2 Medium Carrots
- 1 Large Onion
- 1 Large Stick of Celary
- 1 Table Spoon of Woucestershire Sauce
- 1 Tea Spoon of Marmite (optional)
- 125 ml Red Wine
- 1 Beef Stock Cube
- 400 ml of Beef Gravy (From Granuals)
Ingredients for Tatties
- 2 Large Baking Potatoes
- 50g Salted Butter
- Tea Spoon Salt
Method
Finely dice the Onion, Carrot and Celary
In a large saucepan over a medium/high heat, fry off the beef mince until starting to brown, breaking it up as you go. Crumble in the stock cube. Add the onions and cook until the mince had fully browned and no pink remains.
Add in the Celery, Carrots and Red Wine and cook until the alcohol of the wine has cooked off, about 5 mins. The harsh smell should vanish. add in the remaining mince ingredients, combine well and bring to a simmer.
Reduce the heat to low, place a lid on the saucepan and simmer for 45 to 60 minutes, stiring occasionally through out.
Bring another saucepan of water to the boil and add the salt. Peel both potatoes and chop in to medium chunks. Place in the boiling water and cook until soft. Drain and steamdry for a couple of minutes
Return to the empty saucepan, add the butter and mash until smooth. Add pepper to taste if required.
Serve.