Savoury Mince and Tatties

Before you start

• Warm the milk for the mashed potatoes.

  Using cold milk will cool down your potatoes and make them gummy. Warm the milk briefly in the microwave or a small saucepan before adding it to the drained potatoes.

Ingredients

• neutral oil1 tbsp
• yellow onion1 med
• carrots2 med
• celery stick1 med
• garlic cloves2 small
• ground chuck (85% lean)1 1/2 lb
• all-purpose flour2 tbsp
• tomato paste1 tbsp
• Worcestershire sauce1 tbsp
• A1 Steak Sauce1 tbsp
• ketchup1 tsp
• Better Than Bouillon Roasted Beef base1 tsp
• low-sodium beef broth2 cup
• dried mixed herbs1/2 tsp
• frozen peas1 cup
• Russet potatoes2 1/2 lb
• unsalted butter4 tbsp
• whole milk1/4 cup
• kosher salt1 tsp
• ground white pepper1/4 tsp

Method

1. 01

   Sauté the aromatic base.

   Heat the oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add the finely diced onions, carrots, and celery with a light pinch of salt. Cook, stirring frequently, until the onions are translucent and the carrots begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.

2. 02

   Brown the beef aggressively to trigger the Maillard reaction.

   Push the vegetables to the perimeter of the pan and increase the heat to high. Add the ground chuck, using a wooden spoon to break it apart. Do not stir constantly; let the meat sit against the hot pan for a minute at a time so it actively browns and caramelizes rather than just steaming in its own juices. Cook until entirely browned and no pink remains.

3. 03

   Coat the mixture in flour to create a roux.

   Sprinkle the all-purpose flour evenly over the meat and vegetables. Stir vigorously to coat everything, allowing the flour to absorb the rendered beef fat. Let this cook for 2 minutes to eliminate the raw flour taste.

4. 04

   Build the savory broth and simmer low and slow.

   Stir in the tomato paste, Worcestershire sauce, A1 Steak Sauce, ketchup, bouillon base, and dried herbs. Pour in the beef broth and bring to a vigorous boil, scraping up any browned bits from the bottom of the pan. Immediately reduce the heat to the lowest setting, cover the pan partially, and let it simmer gently for 40 to 45 minutes to tenderize the meat and create a rich, velvety gravy.

5. 05

   Boil the potatoes in heavily salted water.

   While the mince is simmering, place the peeled potatoes in a large pot and cover them completely with cold water. Add a generous handful of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are easily pierced with a fork, about 15 to 20 minutes.

6. 06

   Dry steam the drained potatoes to ensure a fluffy mash.

   Drain the potatoes in a colander, then immediately return them to the hot, empty pot. Place the pot back on the warm stove with the heat turned off for 60 seconds. This allows the residual steam to evaporate, ensuring fluffy, non-watery potatoes.

7. 07

   Mash the potatoes with butter, milk, and white pepper.

   Add the butter, warmed milk, kosher salt, and white pepper. Use a manual potato masher to crush the potatoes until smooth and creamy. Do not overmix, and never use a food processor, which will turn them into glue.

8. 08

   Fold in the peas and serve over the mashed potatoes.

   During the last 5 minutes of the mince's cooking time, stir in the frozen peas. Taste the gravy and adjust the salt and pepper if necessary. To serve, place a generous mound of buttery tatties in a wide, shallow bowl, make a well in the center, and ladle the savory mince and gravy directly over the top.

Notes

• Adapt for the slow cooker if time is tight on a weeknight.

  Brown the meat and onions in a skillet first for maximum flavor, then transfer all ingredients to a slow cooker and cook on low for 6 to 7 hours. Thicken with a cornstarch slurry 30 minutes before serving if the gravy is too thin.

• Batch cook and freeze for later.

  Savoury mince tastes arguably better the next day as the flavors continue to meld in the fridge. It freezes exceptionally well for up to 3 months. Thaw overnight and reheat gently on the stove with a splash of water.