Empty My Fridge
Mince and potatoes
Ingredients
- Ground beef · minced450 g
- Oil1 tbsp
- Onion · peeled chopped1
- Celery · finely chopped1 stick
- Carrot · peeled finely chopped1
- Salt1 tsp
- Black pepper1 tsp
- Worcestershire sauce1 tbsp
- Beef stock480 ml
- Cornstarch
- New potato750 g
- Butter30 g
- Parsley · dried finely chopped1 tsp
- Cabbage
- Red cabbage
Instructions
- Put the potatoes in a large pan, cover with cold water, bring to the boil and simmer for 15 to 20 minutes, until a knife slides easily into them. Drain.
- Heat the oil in a large frying pan over medium-high heat.
- Add the onion, celery and carrot and cook for 5 minutes, stirring often, until slightly softened.
- Add the minced beef, salt and pepper. Turn the heat to high and cook for 5 minutes, stirring often and breaking up lumps, until browned.
- Add the Worcestershire sauce and beef stock. Bring to the boil, then simmer for 5 to 6 minutes, until slightly reduced.
- Stir in the cornflour slurry until the mince is thickened to your liking, then turn off the heat.
- Toss the drained potatoes with the butter, parsley and a pinch of salt and pepper until coated.
- Divide the potatoes and mince between 4 plates.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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OnionCarrotPotatoCeleryCabbageGround beefPeaRed cabbage
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