What can I make with mince and potatoes?

You have (Beef mince + Potatoes)

• 500g beef mince
• 900g floury potatoes, such as Maris Piper, peeled and cut into chunks

You’d add

• 1 onion, finely chopped
• 2 carrots, finely diced
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 400ml hot beef stock (a cube is fine)
• 1 tbsp plain flour
• 50g butter and a splash of milk
• 50g grated cheddar
• 1 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6). Heat the oil in the frying pan over a high heat, add the mince and spread it out. Leave it for 3–4 minutes until browned underneath, then break it up and cook until no pink remains.
2. Add the onion and carrots and cook for 5 minutes until softened. Stir in the flour and tomato purée for 1 minute, then add the stock and Worcestershire sauce. Simmer gently for 25 minutes until thick, seasoning to taste.
3. Meanwhile, boil the potatoes in salted water for 15–20 minutes until completely tender. Drain, mash with the butter and milk until smooth, and season well.
4. Spoon the mince into the dish, spread the mash over the top, rough it up with a fork and scatter over the cheese.
5. Bake for 25–30 minutes until the top is golden and the filling is bubbling at the edges.

You have (Beef mince + Potatoes)

• 500g beef mince
• 400g potatoes, peeled and cut into 1.5cm cubes

You’d add

• 1 onion, finely chopped
• 3 garlic cloves, crushed
• thumb-sized piece of ginger, grated
• 2 tbsp medium curry powder
• 400g tin chopped tomatoes
• 150g frozen peas
• 1 tbsp oil (store cupboard)
• 200ml water (store cupboard)
• salt (store cupboard)

Method

1. Heat the oil in the pan over a medium heat and cook the onion for 6–8 minutes until golden. Add the garlic, ginger and curry powder and stir for 1 minute.
2. Turn the heat up, add the mince and fry, breaking it up, until browned all over with no pink remaining.
3. Add the potatoes, tomatoes, water and a good pinch of salt. Bring to a simmer, cover and cook for 20 minutes, stirring now and then, until the potatoes are tender.
4. Stir in the peas and cook uncovered for 5 minutes until the sauce has thickened and the peas are hot. Taste for salt before serving.

You have (Beef mince + Potatoes)

• 500g beef mince
• 800g potatoes, peeled and very thinly sliced (3mm)

You’d add

• 1 onion, chopped
• 2 garlic cloves, crushed
• 400g tin chopped tomatoes
• 1 tsp dried oregano
• 100g grated cheddar or mozzarella
• 150ml hot beef stock
• 1 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 190°C (170°C fan, gas 5). Brown the mince in the oil over a high heat until no pink remains, then add the onion and garlic and cook for 5 minutes.
2. Stir in the tomatoes, oregano and stock, season well and simmer for 10 minutes.
3. Layer a third of the potatoes over the base of the dish, season them, and spoon over half the mince. Repeat, then finish with a final layer of potatoes, overlapping them neatly.
4. Cover tightly with foil and bake for 45 minutes, until a knife slides easily through the potatoes.
5. Remove the foil, scatter over the cheese and bake for 15–20 minutes more until golden and bubbling. Rest for 10 minutes before serving.