How to Cook the Best Savoury Beef Mince
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- κ²μμΌ 2020. 04. 08.
- Savoury beef mince (ground beef) was a staple for me when I was growing up. It is a very cost-effective meal and a great way of sneaking vegetables into your children's food. It is so simple to make, and with the addition of a few flavourings and colourful vegetables, it can be appealing to the eyes as well as the taste buds!
You may also like this Slow Cooker Mince version: β’ Slow Cooker Savoury Mi... and this Scottish-style Mince and Tatties: β’ How to Cook the Best M...
Savoury beef mince can be served with potatoes, pasta or rice and a side dish or two to make a delicious balanced meal.
Additionally it can be served as Sloppy Joes over toasted bread, or it can be cooled and used as a pie filling π
Please note: I have reduced the amount of salt I use since this video was published. Any further comments by The Salt Police will be deleted. Celery salt has no added salt in it, it is a one-ingredient condiment made entirely from celery. Cheap commercial celery salt and some celery salt recipes may contain added salt, but I either buy quality celery salt or I make my own.
My celery salt video: β’ How to Make Celery Sal... .
If you like this recipe, here's a more recent Scottish-style recipe: β’ How to Cook the Best M...
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You may also like this Slow Cooker Mince version: krplus.net/bidio/pNJoa6J_k4bblHI and this Scottish-style Mince and Tatties: krplus.net/bidio/YMNroqqDd6rIhKg *Please note: I have reduced the amount of salt I use since this video was published.*
Salt is supposed to increase blood pressure, but the truth is more subtle. Salt is essential but you need potassium (found in chicken, salmon, dairy, potatoes, tomatoes, beans and of course famously bananas) to EXPEL excess salt. If you eat a well balanced diet with foods rich in potassium you should be able to eat as much salt as you want, but if you eat salty junk food it could be a problem.
Incidentally, Lo-Salt which you often find in cafes and restaurants is made up of 33% salt and 66%....... yes, potassium.
@@TheExpeditionUK Finally someone with real knowledge! π€©
@@TheExpeditionUK We relied heavily on salt before refrigeration, and we all probably eat much less salt than we did say 100 years ago; but then our diets were mostly seasonal and probably much more varied than they are today. It's an interesting field of study, I wish I could devote more time to it.
@@TheExpeditionUK Absolutely spot on!
Mmmm had this tonight done in slow cooker
Another kiwi here. Mince was such a treat for us. We were farmers and lived on home-killed hoggett. All our veges were home grown and milk and its products were from our 2 home cows. It was the 1950s and we were so far from "the big smoke" Martinborough that were not connected to the electricity. We had a kerosene fridge, and a wood-fired cooking range as well as tilly lamps. When we hot a HUGE generator we felt very modern. They were the most wonderful days. No one locked their doors and everyone looked out for everyone else. Especially the women who used to listen to other people's phone calls on the party-line. No one had secrets. But we kids felt so safe and so surrounded with love and care. Thanks for the memories.
Wow that sounds like a life on the frontier. I travelled in North Island, NZ in 2009, visiting friends in Wellington and family in Tawa before heading north to Auckland. I'm so glad the video evokes fond memories for you.
Hi those were the days that alot of us remember and wish it was like that now everyone had respect for one another times may have been tough but they were easier to understand I love the 50/60/70s they had class take care Possum
I was born late 1972, from a farming background in Northern Ireland, but I'd be quite happy to go back and live where you grew up.
It would suit me just fine.
My grandparents' farmhouse had solid stone walls, was thatched back in the 1800s, had no heating, except an oil-fired range in the kitchen, but there was a fireplace in the 'good' room, only had electricity on the ground floor, and had an outside dunny.
I remember having to get up in the night to pee in a chamber pot as it was too cold/wet/windy to go to the outside toilet.
My grandparents are long gone, but the house still stands and is still in the family, but uninhabited. It's well over 300 years old now.
This made me so hungry , for the mince and for my long gone family . Sitting around the table , 1970s Kiwi family eating mince and mashed spuds and carrots fresh from Dads vege garden ,all of us talking and laughing . One on my comfort food wish list . Thanks for the memories π
I'm glad the video brings back fond memories for you, as it does for me! Home grown veggies are the best! π
My mum used to make a similar dish wish I had gotten the recipe
Hey Chambielion, me too, my mum used to make this with mashed potatoes, every Saturday afternoon, we loved it! I've lost my family too, you don't realise how much you loved them until they're gone! Comfort food indeed.
@@lindascharfe2950 Iβm the same! So great recipes i wish Iβd asked my mum forβ¦
Oh yes, I am with you here...... memories of our childhood in the 1970's, long gone.
This was a staple as a child in the 80s and 90s. Very homely and comforting. Reminds me of autumn and long dark winters β€
I agree Danny, it's great comfort food π
This was a staple in the 50s cheap & cheerful.
It's still a staple in our house
As an 80/90s child I agree and judging from other comments this meal is timeless! π
I am an Aussie too,I love savoury mince and I always put in a tablespoon of curry powder as well,it's always best the next day heaped on buttered Wholemeal toast..YUMMY!!
That works for me Louise π
Oh my gosh, you've just reminded me! My parents would put curry in the leftover savoury mince the next day and we'd have it on toast in front of the tv. π
My mum had so many variations on this depending on what was in the larder but the second day as a pie filling was always a treat.
That echoes my own experience of mince as a boy Phil. We didn't have a fridge so mum would just throw any veggies we had in the mince. Pies on Thursday and fish on Friday, happy days!
Iβm an Aussie. I always have made a version of this for years . But no cabbage. Grew up eating it too and Iβm 62 ! We always made it in a frying pan not round saucepan.
Iβve always cut up the potato in quarters and popped them in there too πthen itβs a whole meal in one pan. I only put a little bit of water in it so no need for the cornflour . I put a bit of tomato sauce on it when I eat it . Itβs always better the next day on toast too
Sounds nice Anna π Thanks for your interest!
Same way I do it 60 live in south Wales good standard grub
Things are always better a) the next day. And b) with a good squeeze of dead horse on the topβ¦
@@marilynwentworth6973 Hahaha Cockney rhyming slang: dead horse = sauce ππ€£
Savoury mince jaffles are the best.
This is how more or less how I was taught to make a cottage pie filling by my parents growing up in the 90s, though I've also had it with pasta, a really hearty and comforting meal.
I did a cottage pie video some time ago Joshua: krplus.net/bidio/YaiciXJfYpjaqIY
Brings me back to my childhood. We had this every week at least. Cheap, tasty, filling. Thanks for the recipe, I'd totally forgotten about it!
Seasoned with extra nostalgia, wonderful! Thanks Diana.
Same in our house Diana, this dish was our weekly treat and boy did we look forwards to it. I remember my dear mum making this in the morning, simmered it for a little while and then put the pot into a box and covered it with blankets to keep it cooking and save gas. When we came home from school she'd take out out the box, bring it up to the boil again and she used to add split red lentils to bulk it up enough for 5 kids. Mashed potatoes, tomato sauce and a lump of bread, oh man i can taste it now! I'd totally forgot this dish until i came across this video and going to make it this week.
Still have it now any reason for not having it since you were kids proper grubβοΈ
Tried this out today and I have to be honest. The flavour taste so different and tasty. My kids loved it. I am glad I stumbled into this video.
Glad you liked it Tina, thanks for your interest ππ
I love Savoury beef mince! I put Worcestershire sauce and mustard in mine, but I'm an Aussie so anything can be put in there. π¦πΊπ
Sounds great to me Maureen! π
Lol same I put curry in mine as well the kids love it , oh and garlic.
@@kerriefleming6297 oh yes, I love a good hot curry mince here in Australia in the winter and lots of garlic.
Iβm an Aussie as well it must be just how we roll we love to change things up a bit .
This was a go to dish my dad would make for us back in the day π¦πΊ I make mine with Soy sauce and garlic π§
I make this recipe as the base for cottage pie or with large yorkshire puddings. My german husband and son love it.
That sounds lush! No wonder they love it πππ
For a different flavour, I add a packet of my favorite soup instead of cornflour, and serve it on top of chips. It's a real treatπππ
I'd go along with that! π
Sounds wonderful!
British gourmet. If the French were forced to eat Brit food, theyβd riot.
@@piratepete4322 I don't know what tragedy in your life made you like this, but I shall pray for you. Try to be nicer to people. A little politeness goes a long way.
@@piratepete4322 The Spanish are known to drink red wine and Coca-Cola, which sounds like the Devil's urine to me, but it works for them. Whatever works for someone is good by me. Black pudding and haggis would be worshipped by the French if they had created them.
I really wanted to thank you for this. I was born and grew up in Preston, where this was a staple. Your recipe is perfect and I was so impressed that you cooked the carrots and potatoes separately, which I always do. The only extra thing that I add is parsnips - because we love them. Here in Canada they have a version called Hamburger Soup and itβs a horrible grey mess. I am making your version tonight, thank you πββοΈπ¨π¦π€£
You are so welcome Valerie! Enjoy! π
We will eat that with nice puffy rice. I ad a little bit of paprika, curry powder, a clove or two and a bay leaf. But not garlic. I will put it in the butter for the baby potatoes rather. There is already carrots in the meat . I will add gem squash for an extra veggie on the plate or some other pumpkin like butternut.....South Africa. With more tomato maybe we can have it with spaghetti or maize . Love it....nice home food.
@@lizellelouw2459 That sounds good, but I tried to stay on point with the original British recipe here.
I live in Preston......lol
Did he say celery salt
Iβm almost 19 and could burn Cereal, thanks for the tips Pete your a legend!
You're welcome Death Spiker, thanks for your interest!
As a Brit I was raised on minced beef like this, we must have had it once a week with buttery mashed potatoes and some kind of side veg, carrots, broccoli, green beans, leeks etc. Which is really just a deconstructed cottage pie!
Minced beef feeds a crowd cheaply and easily, and made properly (with plenty of pre sauteed/softened onion, plus garlic added later, then all the ingredients simmered low and slow with added water for at least an hour before thickening), it's absolutely delicious! Minced lamb is yummy too, and rings the changes as it's quite a different but equally good flavour.
Sadly some people have been put off mince because they were unlucky and had it cooked by someone who didn't know how to make it properly. Nothing worse than watery mince, with chunks of raw/undercooked onion and carrots floating in it! That's the end result when the cook rushes the cooking, and doesn't appreciate that onions in particular (and ideally the other veg incorporated, eg carrots & celery), must have a head start on the meat.
And as you rightly say, mince may look cooked after 20 minutes, but you won't get a delicious, melt-in-the-mouth taste and texture without simmering it low and slow for around an hour. You understand this traditional British dish, and you did it justice, Bravo!
I love that you showed how the crafty addition of a few dashes of this and that from your store cupboards, eg tomato puree, soy sauce, Worcestershire sauce etc, really improve the flavour. I part company on the OXO Cube, only because I think there are better stock cubes on the market. In recent years I've become a huge fan of the Knorr 'jelly' pots, particularly good for gravies. They have really authentic, fresh savoury/meaty flavour, and come in different varieties, eg beef, chicken and even an onion gravy version that's great with toad in the hole. I also add a few shakes of garlic and onion powder to my mince, even though there are already onions and garlic in it - I feel it adds a certain je ne sais quoi!
I like the frozen peas addition, particularly great if you're making this as a cottage pie, as then it really is a complete meal out of one oven dish with meat, potatoes and a green vegetable.
This excellent video just appeared in my feed, as I watch a lot of KRplus cooking shows - I was very impressed and am about to check out your other recipes. Many thanks and stay safe & well my friend!
Thanks for your great insights. I rarely use Oxo cubes these days. I would of course prefer to use a good homemade bone broth as stock but I usually default to Knorr or similar beef stock cubes to save time. This is a great comfort food meal and it deserves to be elevated as you describe. I'd love a seat at your table! Best regards π
@@LazyCookPete I really appreciate people who understand good food and cook from the heart, as you clearly do.
There's a place set for you at my table and a yummy plate of good, freshly prepared food anytime. We home cooks must stick together! X πππ
@@glamdolly30 Friends are always welcome at my table π
@@LazyCookPete Amen, my friend! Keep up the excellent work. XXX β€β€β€
@@glamdolly30 You may also like this Slow Cooker Mince version: krplus.net/bidio/pNJoa6J_k4bblHI and this Scottish-style Mince and Tatties: krplus.net/bidio/YMNroqqDd6rIhKg Enjoy!
Wow, I swear I could smell that cooking and wanted to grab the finished product with the tatties and carrots.This is different to my nana's way of making it but I am going to try it out.Thanks for posting and looking forward to some more easy and tasty dishes.ππ΄σ §σ ’σ ³σ £σ ΄σ Ώπ
That's precisely the reaction I was hoping for Lynda! Thanks for your interest and thanks again for your kind comment βΊ
Spot on! This is how I've cooked mince since the 1970's, except I never add cabbage. British mince is very much like Irish mince!! π
I add cabbage to pad it out and make the mince go further. It adds a nice flavour and texture too.
I always have a good few packets of dried soup. Instead of cornstarch to thicken, add a sprinkle of soup while it's boiling, thickens and flavours. I like brown onion soup in mince
Dried soup mixes can add great flavour to soups, stews and curries! π
Pkts french onion soup is a good standby to thicken the mince
Never would have thought of using dried packet soup, good to know if I'm ever out of cornflour!
@@elizabethgillespie-gray1214 .p
No cornflour. Spoonful of instant mash. Just thickens it nicely
Cheers Pete for this amazing recipe! What a good way to incorporate a lot of veggies into your meals!
You are most welcome my friend!
I used to make that, my version, on a Saturday and let it simmer all day while I did my housework. I served it over a plate of chips. I still make batches of it, 50years later, for the freezer. It's a great go to.
I agree, it's a great recipe for batch cooking!
Tasty recipe! "...Before the meat police start in the comments, this is how it's done!..." This made my day lol Can't wait to make this. Thanks πππ
I like to inject a little mischief into the videos Amy. Enjoy! π
This reminds me of when my mum use to cook mince stew and it looks the exact same! Thanks for the recipe π
You're welcome Lola, thanks for your interest!
Love your down to earth cooking.
Thanks for your support Lorraine, it is much appreciated!
Thanks Pete looks lovely I was always looking for this recipe and found it.I am feeling real hungry.Thanks Pete
I'm so glad you found it Valerie. Enjoy! π
Here in the N. East of Scotland Mothers used to make their Minced Beef and just as a final ingredient add two big spoonful's of Oatmeal, which dry the meat and veggies off and also give it some roughage that we Scots love about our food. Plated up with crusty bread and the perfect meal to fill the belly's of hungry adults and kids alike. Just a variation to yours.
I did a Mince and Tatties video recently, but I didn't include oatmeal, although it sounds hearty: krplus.net/bidio/YMNroqqDd6rIhKg
Atholl McNicoll: Seems brilliant. Where are you, Aberdeen?
Itβs simply the same as cottage pie ,but without the mash potatoes on top ! Always a stable meal !
I agree Connie! π
Brilliant. Love this video. Nicely done and looks amazing!
Thanks KV. You may also like this Slow Cooker Mince version: krplus.net/bidio/pNJoa6J_k4bblHI and this Scottish-style Mince and Tatties: krplus.net/bidio/YMNroqqDd6rIhKg
Hi Pete, Thank you for the recipe, I remember my mum making savoury mince in the 50s and 60s in my home town of Yallourn in Australia. Now many years later and as a resident in Sweden for 24 years, you have reminded me of it again and I look forward to making it.
That's great Noel. You may also like this Slow Cooker Mince version: krplus.net/bidio/pNJoa6J_k4bblHI and this Scottish-style Mince and Tatties: krplus.net/bidio/YMNroqqDd6rIhKg Enjoy! π
Looks delish, will definitely try this minced beef stew β€
You are in for a treat. Enjoy!
I think it is worth removing the saucepan from the heat to add the flour and water slurry, stir well then return to heat. It prevents the thickener going lumpy. I am from Lancashire and we enjoyed mince cooked like this, thank you! π
@@susanneashton1340 Thanks for the tip Susanne!
One of the simplest and tastiest 'homely' meals going! Thanks.
Thank you Tom! It is one of those simple dishes that delivers big on flavour π
Superb tutorial, clear, concise , a breeze to follow, and delicious to eat. Many thanks.
You are most welcome Donald! You may also like this Slow Cooker Mince version: krplus.net/bidio/pNJoa6J_k4bblHI and this Scottish-style Mince and Tatties: krplus.net/bidio/YMNroqqDd6rIhKg
Hello from Huntington West Virginia Pete I'm New to your channel and just subscribed. This dish looks amazing and delicious.
I do believe I'll give it a try βΊοΈ
Thanks so much for sharing !
It's a great topping for a baked potato too Greeter. Enjoy! π
Lovely and simple recipe that everyone likes. I reckon that a few teaspoons of beef Bisto gravy granules would make a nice thickener as well. This would also be good filling for savoury pies with heavier seasoning methinks. Great if you want to empty out the freezer of nearly empty bags of various veggies too. Literally almost anything can be addedβ¦ corn, peas, carrots, Lima beans, cabbage, onion, peppers, cauliflower and broccoli bits, just anything at all! Even cubed eggplant thatβs been browned can be added, just add more tomato paste, diced tomato, garlic and oregano, and serve over spaghetti! Itβs a very versatile base for so many different dishes itβs insane. Live the simplicity of this recipe though. Itβs yum. β€
It's true, it is such a versatile dish, and it's a great recipe for bulk cooking to take advantage of the economies of scale. Thanks for your input! π
What a great idea, emptying out the freezer of all the bags with just a handful or so of veggies in them! (I always seem to have a few of those!) Thanks kibbles
Corn flour is better when making a gravy
Love it sir. This is so cool and one hell of a dish!!
I'm glad you like it, it's great comfort food π
Thank you, Pete Thomas, for giving me back some of my childhood. My mum made something very similar a long time ago and of course I didn't pay enough attention to how she did it so have never been able to get it right. I will make this for my family and can't tell you how much I appreciate your video. Many thanks from NZ. β€οΈ
I'm so glad the video evokes fond memories for you Lesley. Give it a try and let me know how you get on. You may also like this Slow Cooker Mince version: krplus.net/bidio/pNJoa6J_k4bblHI and this Scottish-style Mince and Tatties: krplus.net/bidio/YMNroqqDd6rIhKg
This looks absolutely delicious and easy to make. The spice variations are endless. Thanks.
Thank you! I agree, there are so many options you have with regard to seasoning this dish. Enjoy! π
Spot on with that. Got to have the garlic and tomato puree. I like a dash of wine to be fancy. And if its still too runny later on i just crack out the Bisto and thicken it up
Sounds good to me π
Love the recipe, thanks for sharing β€οΈβ€οΈ
You're welcome! Thanks for your interest. You may also like this Slow Cooker Mince version: krplus.net/bidio/pNJoa6J_k4bblHI and this Scottish-style Mince and Tatties: krplus.net/bidio/YMNroqqDd6rIhKg
So simple and proper food
Thanks for your kind comment! βΊ
Looks yummy just like my mom used to make π
I'm glad you enjoyed the video James!
I add a small amount of flour whilst browning the meat and cook it out as you would any sauce. Thickens it beautifully and gives a shiny finish.
That's a great idea!
Simple old fashioned and good for you. So much to add to this dish and make it you own. Love it. This one looks really good will give it a try.
Absolutely Sharon. I sometimes just throw in frozen mixed veg and cook it in my slow cooker on low if I'm in a hurry. It's nice to come home to a steaming bowl of comfort food. Make it your own and enjoy! π
Yum! Many thanks for the recipe! π
My pleasure Juli π
Look very delicious Pete. Gonna try this recipe my friend. Blessed day
Thanks Shee, you may want to spice it up a bit though, make the recipe your own. This is what food is all about my friend! I take a lot of inspiration from the way you cook, and how you present your work.
That mince meat recipe looked absolutely deliciously tasty. You've given me a new way to cook my mince. π
Thanks Lucy, just work the recipe and make it your own, nothing is written in stone here. Tinker with it until you have your own perfect mince.
Thanks Pete π
Delicious made this for my hubby and he loved it thank you!
Thanks for the positive feedback Lisa, I'm so glad it was enjoyed!
Very well done! What a great recipe!
Thank you so much π
Thank you so much for being inclusive of Northern Ireland, Scotland and Wales as so many videos only talk about England/English, eg, English savoury mince. I think a lot of countries think Britain means England! Best wishes from Northern Ireland. By the way I liked your take on the dish and I always use Worcester sauce in any of my brown stews as we call them here.
You're welcome! We're all in this together Kerry. There are some wonderful regional variations on this dish. Mince is eaten all over the world where the British have had influence, and each place has put their own unique stamps on this classic dish.
@@LazyCookPete Absolutely 101 ways to use mince lol , and with the way things are going a lot of us are going to be using these types of recipe's more often. The prices here in Northern Ireland have shot through the roof because of, not just Russia, but our own unique situation. I honestly don't know how the ordinary working man/woman/family are expected to survive. We seem to get the raw deal at every turn, the rich get richer, the unemployed etc get help, but the working man and woman, well we'll be okay even if we're not. Keep those mince recipes coming anyway, it's going to be a long time until spring. Best wishes from Northern Ireland.
β@@kerryquinn6218 I am putting together a playlist of thrifty recipes here Kerry: tinyurl.com/26x4r5s2
I use Henderson's relish in my stews and soups
@@lightfootpathfinder8218 That's a new one to me, I need to search it... π
Delicious meal Pete. Perfect for dinner time. I am going to try this and you are giving us such an array of simple and yummy dishes. Keep them coming. βΊ
Thanks Carol. I'll keep it up as long as I have an audience, and the ability ππ
Fantastic, looks delicious! I will cook this tonight, thanks for the video! π
Thanks for your interest Sade! We had this again tonight. Enjoy! π
simple and delicious π thank you for the recipe Sir Pete π I can't keep up but keep them coming my friend
I know I'm prolific right now David! I might as well make videos instead of sitting here bored. Also, it's my only source of income right now. I live frugally so I'm managing okay.
@@LazyCookPete I saw Sir Pete..your stats look awesome on socialblade..i was like whoa so keep them coming and I'll keep watching them ..might be late to a few episodes but I'll watch all of them so you can get something
@@DavidSriracha I'll check Social Blade out. You are a great friend to my channel David, thank you so much for your support!
Cabbage is a new departure for me and you definitely don't need oil with 12% fat mince as there is already a lot in there. You could brown the mince off slowly without oil - the fat will come out of it - then add the onions and carrots and let them soften slowly. I also find that a half teaspoon of mustard powder goes well, along with the Worcester sauce. Agree with you on the cooking time. Goes well either with mash on top for a cottage pie or with chips! Good effort, looks nice.
Thanks for the tips and thanks for your interest π
I hear what your saying but my mince would stick to the pan without the oil and the onion wouldnt cook so good no matter how slow i cooked it - your not one of them "just stop oil " characters are you ?
@@williamf4544 Absolutely not I detest those idiots. Just brown the mince on a low light and the fat will come out of it even low fat mince. Then put the onions in and cover it, they will soften, I promise you. Good luck.
My Mam used to make this when I was little 65 or more years ago and I've been making it for over 50 years myself. It's so good and tasty and can be served with so many other things. My family love it with spaghetti. π Thanks for sharing. π
You're welcome Beruthiel45, it's great to hear it's a favourite of yours. Thanks for your support!
Thanks for recipe. A very wholedome meal. Healthy and yummy
Thank you. Enjoy! π
Thanks, Pete. I do love a good savoury mince, and will try your recipe now. Adding cabbage will be new to me, but I also love a bit of celery in the mix.π
You're welcome Shaun. I usually add celery but in this recipe I used celery salt which is just dried and ground celery: krplus.net/bidio/p7eLm3GmeWi4k3I The cabbage idea came to me via those lovely Momo and Gyoza dumplings from South Asia, where meat is paired with cabbage as super tasty and moist filling. Also my mum would just chuck in whatever she had available π
Savoury mince is a popular dish in Australia, I make it often, on toast for breakfast or with pasta/rice for dinner. I use a similar recipe. Yours looks good. Dash of red wine is good too. I must buy some celery salt, never used it. I don't use garlic, hate the stuff.
Sounds great to me π
Hmm now this is twice ive heard having it on toast - both from Australia - i might try it once i get used to the idea
@@williamf4544 Some Aussie motels and cafes also have it as a breakfast item, on toast of course. Beats Vegemite, axle grease hate the stuff. Enjoy your savoury mince on toast.
@@lesliecarter8322 a teaspoon of Vegemite in the savoury mince for umami.
Yummy. When I make this I cook it in a pressure cooker for an hour or more to really soften the meat which as you say is often tough. And to bulk it up my mum always put in a good handful of split red lentils in about 10minute before end of cooking.
I have no pressure cooker so I'm limited to the old low n slow method. The red lentils are a great idea for bulking out the meat. Green Puy lentils are also excellent.
A tip I picked up from the CWA Mince Matters recipe book, is to add half a cup of cooked rice at the end of cooking. You don't notice it but it makes it go further
@@marilynwentworth6973 That's a great way to eke out your mince Marilyn.
My grandfather from Scotland made this often. We loved it so much!
Mince and tatties is a much loved dish in Scotland, I love it! π
Thanks Pete just made myself followed your recipe to a t. Turned out lovely.
Fantastic! Thanks for the positive feedback my friend π
Thank you, this looks delicious and I'm wondering if you might think about doing the same recipe in a slow cooker. I wan't to learn how to make this using a slow cooker because I'm often away for long hours but would like a hot meal when I get home. My slow cooker can cook slowley for up to 10 hours.
I often finish this mince in my slow cooker. Once you get to the stage at 7:09 you can transfer it into your slow cooker and cook it on low for several hours or overnight.
@@LazyCookPete Thanks, I'll try that
This is good in a slow cooker.
Butter/oil in pan. Chopped onion, chopped celery, 5_10 mins while you have your mornin g cuppa.
Chuck the mince in while you do the bathroom bit. Quick stir, into slow cooker. You know how much salt &pepper you like. Worcester Sauce in HP, whatever, carrot, peas,
Now I was out for 14hrs. Got a plug that I could use as a timer. Set it to come on 4hrs before I got back home. Ready and waiting. 20mins for spuds. Pour a beer. No probs.
The timer plug is the way,
@@hehted Sounds like a plan!
I'm planning a slow cooker fire-and-forget version to be published soon. Thanks for the suggestion π
This is a real classic cooked in traditional fashion. Only thing I do different is fry off the meat before adding the onions to allow the meat to get some extra caramelisation which adds to the flavour. This is also the base for a cottage pie, just need to put the cooked savoury mince into an oven proof dish and cover with mash then bang it in the oven for 20 minutes.
Good point! I have started frying off the mince as you describe lately, it does improve the finished dish. Yes I also use it as a cottage pie filling. It's a versatile meat sauce and pie filling. Thanks for your constructive criticism my friend, there's always room for improvement π
Nice wholesome simple meal.Good
Thanks Pab, much appreciated! π
One of my all time favourite meals. Next time try adding a tablespoon of oyster sauce for an extra umami kick- you won't believe the difference it can make!
That actually sounds like brilliant idea. Thanks for the tip!
Try a mix of oyster sauce and some curry powder, absolutely delicious. I have it with hokkien noodles or in lettuce leaves like the Chinese dish Sang Choi Bou!
@@peterbulloch4328 The possibilities are endless!
I always add 1dspn soy and 1tspn oyster to onion gravy, does the trick.
Tblspn oyster, sorry
βThe meat policeβ. LOL. You crack me up, Pete! So true though. Some of the comments people leave on you tubers cooking videos are sometimes beyond belief. Great recipe. We ate a lot of that, with a variety of different veg added in, one winter a few years back. Good economical meal. Great over mashed potatoes or rice. Youβd think I wouldnβt be able to look at another feed of it after that but I still love it (on occasion!π). What was the name of the herb you added to the carrots/potatoes? It wasnβt familiar to me. Thank you.
You are a great friend to my channel snowpony001, thank you so much for your support! The spice I used in the carrots is ajwain or carom seeds. It has an intense carroty taste and it is perfect with taproot vegetables. I grind it and add it to mashed carrot and swede (rutabaga). You can probably get it online.
Thank you for your feed back...
I really like your cooking ,i beat yiu can make something out of notning because you have that knowledge.
I was brought up know to do things from scratch and i love comfort goodness ...your channel is fantastic. Im not even there and i know it will taste delicious. thank you .btw i much prefer the food 8n England compared to American cooking or food its so darn over rated awful. they can not cook they ruin things lol π€£π€£π€£π¦πΊπ
@@lisabudd5979 Thick Merican.....
St to tjxhr
My mum used to do it served in a ring of mash with a poached egg on top. Fancy.
I just found this video. I like your no- nonsense approach.
Much appreciated Mike! βΊ
Looks delicious, I have never thought of adding cabbage so will give it a try. I love this in a big Yorkshire pudding.
Sounds great! Everyone loves Yorkshire puds π
Pete Thomas , We up North Lancashire have a traditional meal for mincemeat called " beef cobbler it's mince ,onions , carrots put in a deep dish and surrounded around the edge we place the plain or cheese scones , it's an age old dish up here passed down through the generations You just cannot beat plain old Lancashite fare , away with the chef s with their fancy new fandangled food , a bit of food splashed on a plate no nourishment and leaves you feeling hungry , there's hundreds of great meals you can make with mincebeef
That sounds like something I'd like to try, even make a video of Wendy. I'll research it, maybe travel there and try it. I live in Rhyl, maybe 90 minutes away from Lancs. Thanks!
i loved this meal with new potatoes and carrots, my mum would make a pastry turn over with leftovers and oh boy that was good too xx
You are a great friend to my channel Brenda, thank you so much for your support!
Simple, yet looks so nice, thank you.
It is, and thank you! π
Lovely meal thanks for the recipe
My pleasure π Enjoy!
Thankyou .Your version of this dish gives it more depth.I will give it a go.Australia ππ
You're welcome Martin. I call it 'flavour bombing', building up the flavour one layer at a time. The real trick is the taste testing, check and adjust until it's where you want it to be. No recipe can replace your own taste buds π
i tried cooking it today but i didnt got celery and cabbage so i used whats available in my fridge potatoes and bell pepers instead and it turned out yummy π€€π
That is really great Myrna! You showed some initiative and now you have made it your own. I'm so glad you like the recipe. This pleases me no end!
Put what ever veg you want in your savoury mince that is just the art of cooking,put what ever herbs,spices you like to,I really enjoy cooking and savoury mince is a simple tasty and easy dish to make.
@@mummyd1990 Absolutely!
Itβs a very popular dish in scotland, where it was devised. Full fat mince, onions,carrots,and a home made bone broth stock. Only the best ingredientsπ΄σ §σ ’σ ³σ £σ ΄σ Ώ
Sounds good to me Fiona π
krplus.net/bidio/YMNroqqDd6rIhKg
Remember having savoury mince, when i was little! I loved it, might do this for dinner tonight!
There's also my more recent Scottish Mince and Tatties video: krplus.net/bidio/YMNroqqDd6rIhKg
Looks good , will have to try this recipe.
You're in for a treat then Norma π
Iβm from Scotland. Sometimes you can simmer a whole peeled onion slowly in it and then remove and slice and return to the pot also sometimes a handful of oats towards the end of cooking is a nice thickener and makes it go further. Thatβs my grannies mince. She would do it in the oven slowly. The house smelled fantastic. Yours looks great. Nice one.
Sounds excellent to me Steven! π
I love the way you cook highly recommended
It's very kind of you to say so Liam, thanks!
This looks lovely!
Thanks Marilyn!
Good to see someone using a stock cube how it was designed to be!
That reminds me I need to buy some more Oxo cubes. Thanks Kev!
@@LazyCookPete Try it with Marmite or Bovril. It was made for this type of recipe. A marmite is an earthen ware cooking pot!
Very cooking interesting video, thank you my friend
You're welcome Aurora Recepti, thanks for your support!
Great video mate, I used to eat this on 2 pieces of toast with tom sauce all the time. I miss it, will give this a try, ty!!
That sounds pretty good to me. I make this quite often so I'll make extra and have it your way as a supper meal or midday snack π
Thank you for the recipe, Iβll try it now
You're most welcome, enjoy! π
Use to have this as a kid in the 60s and 70s.loved it .
It's a classic British cheap and tasty dinner! π
Absolutely delicious I just finished cooking mince with mashed potatoes and cabbage was fantasticπ
Thank you! Here's a more recent video you might like: krplus.net/bidio/YMNroqqDd6rIhKg
Looks Amazing...my Nonna made this and I loved it ....her husband was From England and he loved itπ
It's super comfort food. Thanks for watching Kimberley!
thanks for the video, happy memories of lunch or tea at my Nan and Grandad's in the 1980's. This was the exact way my Nanna would make it.
I'm glad the video brings back fond memories for you Matthew π
Beautiful and tasty meal, Pete!
Thanks John. Beef mince and potatoes was a staple for my siblings and I growing up.
I actually want to go cook this at almost 11pm at night!! Made me hungry and bought back great memories of mom cooking it..she still does almost like your recipe. Ty subbed x
I feel like cooking it right now too Gina! Thanks for the sub and welcome to the fold βΊ
@@LazyCookPete Thanks Pete, I'm cooking it tomorrow xx
@@ginacheskis1695 Enjoy! π
Am making this now thanks for the demo
You're welcome! Enjoy!
So nice.......yes memories around the table of your mum, Dad, bothers and sisters, then when I was newly married at my mother in laws house with her husband and children. ππ
Long gone. It tis s different world now.
Old recipes invoke fond memories of the past Genevieve. The good old times live on in our memories π
That looks delicious, it's just how I make it π have a lovely day.
Thanks Margaret, same to you my friend!π
@@LazyCookPete ππ from Cyprus.
I'm 66 years old from America, my grandmother use to make this!! Never knew it had a name!! Thanks!!
You're welcome. Enjoy!
@@LazyCookPete I will, it's been along time since I enjoyed this!!!
Special thanks from South Africa πΏπ¦
Thanks for watching Sakhile Mtshali, and thanks again for commenting!
love it, and used to cook it often.
Me too Sandy. It is simple, delicious and comforting. Some people poo poo it because of the way it looks, funny how they don't apply the same scrutiny to curry π
Mmmmmm that looks like the kind of dinner I used to eat as a kid ,I'm defo gonna be giving this ago ,thanks pete
I'm glad you like it Brian, thanks!
So delicious! Yum yum!
Tasty comfort food always works for me!
Classic British dinner!! love it!xx
Thank you Adalind! π
@@LazyCookPete you're welcome I love classic recipes :)
This is such a good video!! I love this :)!π€
I'm glad you like it SAN SHAPE, thanks!
Loving this. Have made it a couple of times now. Its a future staple for sure. Simple but very satisfying. Greetings from Sweden ππ
I'm glad you like it Lars. Enjoy!