When it’s cold Minced Beef and Onion takes some beating.

On a few occasions this month the weather has been on the chilly side, and all you really need is comfort food. This is a simple but delicious dish on a cold winter night.  I add tomato puree and mustard to the filling, which might otherwise be slightly bland.

Ingredients Serves 2 to 3

250g minced beef
2 large potatoes
1 large onion
2 cloves of garlic (or to taste)
2 carrots
2 tbsp tomato puree
1 tsp mustard.
A little butter or oil
Salt and pepper

The Cooking Pre-heat the oven to 180c

Peel and slice the potatoes, but not too thinly otherwise, they’ll turn to mush! Put them in some water, bring to the boil and simmer for about 5 minutes. When done, drain them and set them aside.  While they are simmering, peel and chop the onion and the carrots small and set aside too.


Ordinarily I keep things simple although I admit I do faff about a little bit here, but there is a good reason for this. I thoroughly brown the mince, which means cooking on high heat because if it’s not hot enough the meat will release all its water without it evaporating and rather than frying, it stews in its own juices, which makes it rubbery, grey and chewy. So, on a HIGH fry the mince until it’s well browned, then set aside.

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Cook the onion, garlic and carrots in the same pan for about 5 minutes until the onion is soft and they’ll take on the flavour of the beef, and then mix the whole lot together.  Now re-add the meat to the pan along with the mustard and tomato puree, salt and pepper. Fry it for a couple more minutes, stirring so that the flavour is evenly distributed.

Put the meat mixture into the oven dish and top with overlapping sliced potato. Sprinkle with a pinch of salt and dot with butter or brush with oil, you don’t need much, just enough to moisten the potato so they will brown when cooking.

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Now into the oven for approximately half an hour or until the potatoes are nicely browned and crispy.



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4 Responses to When it’s cold Minced Beef and Onion takes some beating.

  1. Wilma says:

    MMM Mince N Tatties !!

  2. nelekemaene says:

    🙂 My mum used to make this when I was a child, and I loved it… I used to call it ‘Submarines’ (and from then the whole family call’s it that) and made it for my kids a lot… They loved it, and the name still stands. And now my granddaughter Hailey her little face is lighting up when she eat’s it… Sometime I use mash instead of the sliced patatoes . And our minced beef never ‘cooks’ because there is a lot of water in it, but we get it from Karel’s brother (he’s a butcher – he doesn’t have a shop but works for his own business and goes to wholesalers, to do the cutting etc of the whole pig’s, cow’s,….) Once a month he makes mince and sausages for the family, we order what we need and put in the freezer. My daughter Hanne, who’s a chef, refuses to use other mince (so do we) because the difference is so huge! ( yummie, browns without loosing water,…) O I just remember .. I have a beautiful cows tongue from him in the freezer, I promised to prepare it with tomato -Madeira sauce and mushrooms …..

  3. ceejayblue says:

    Yummy! I love doing a quick minced beef stew with dumplings when its really, really cold! LOL! Not good for the waistline but wonderfully comforting. x

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