Mince and Tatties

Ingredients

• 1½ lb Ground Beef
• 2 Carrot, diced
• 1 onion, diced
• 2 cups beef stock
• 1 tbsp Worcestershire + 1 tsp Marmite if you have it (depth insurance)
• 2 tbsp flour or a handful of oats (the Scottish thickener)
• 2½ lb potatoes, for proper mash
• Butter, milk, salt

Method

1. Brown the Ground Beef hard with the onion — gray mince makes gray dinner; color first (160°F for beef).
2. Add the Carrot, dust with the flour or oats, then the stock and Worcestershire. Simmer gently 25 minutes to a thick, spoon-clinging gravy.
3. Meanwhile: mash worthy of the name — riced or well-mashed potatoes, butter, warm milk, seasoned like you mean it.
4. Taste the mince: deeply savory, gravy tight. Adjust.
5. Serve a mash crater flooded with mince. Scotland's weeknight for generations — no plating tweezers, no regrets.