Uploaded February 2026 | Updated September 2026, 1 week ago
The ultimate midweek comfort bowl: juicy minced beef in rich gravy piled next to buttery new potatoes.
Ingredients
Minced Beef
1 tablespoon oil
1 large onion peeled and chopped
1 stick celery finely chopped
1 carrot peeled and finely chopped
450 g 1lb minced beef
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
480 ml (2 cups) beef stock
Cornflour slurry made from 2 tablespoons cornflour (cornstarch in USA) mixed with 6 tablespoons cold water
Potatoes
750 g (1.6 lbs) baby new potatoes (slice any that are larger than a golf ball in half)
30 g (2 tablespoons) salted butter
1 teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley
Pinch of salt and pepper
To Serve
Green vegetables – such as peas or cabbage
Pickled red cabbage
Instructions
✅Start by cooking the potatoes. Place the potatoes in a large saucepan and cover with cold water.
✅Bring to the boil, then simmer for 15-20 minutes, until the potatoes are tender (you can check this by slicing into a potato with a knife – it should slide in easily). Then drain.
✅While the potatoes are cooking, add the oil for the minced beef to a large frying pan (skillet) and heat over a 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 up the heat to high and cook for 5 minutes, stirring often (breaking up any large pieces as you go), until browned.
✅Add in the Worcestershire sauce and beef stock. Bring to the boil, then simmer for 5-6 minutes, until slightly reduced.
✅Stir in the cornflour slurry, until the minced beef is thickened to your liking. Then turn off the heat.
✅By now the potatoes should be cooked and drained. Place in a bowl with the butter and parsley, plus a pinch of salt and pepper and stir together, ensuring the butter and parsley coats the potatoes.
✅Divide the potatoes and minced beef between 4 plates. I like to serve mine with peas and pickled red cabbage.
The ultimate midweek comfort bowl: juicy minced beef in rich gravy piled next to buttery new potatoes.
Ingredients
Minced Beef
1 tablespoon oil
1 large onion peeled and chopped
1 stick celery finely chopped
1 carrot peeled and finely chopped
450 g 1lb minced beef
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
480 ml (2 cups) beef stock
Cornflour slurry made from 2 tablespoons cornflour (cornstarch in USA) mixed with 6 tablespoons cold water
Potatoes
750 g (1.6 lbs) baby new potatoes (slice any that are larger than a golf ball in half)
30 g (2 tablespoons) salted butter
1 teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley
Pinch of salt and pepper
To Serve
Green vegetables – such as peas or cabbage
Pickled red cabbage
Instructions
✅Start by cooking the potatoes. Place the potatoes in a large saucepan and cover with cold water.
✅Bring to the boil, then simmer for 15-20 minutes, until the potatoes are tender (you can check this by slicing into a potato with a knife – it should slide in easily). Then drain.
✅While the potatoes are cooking, add the oil for the minced beef to a large frying pan (skillet) and heat over a 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 up the heat to high and cook for 5 minutes, stirring often (breaking up any large pieces as you go), until browned.
✅Add in the Worcestershire sauce and beef stock. Bring to the boil, then simmer for 5-6 minutes, until slightly reduced.
✅Stir in the cornflour slurry, until the minced beef is thickened to your liking. Then turn off the heat.
✅By now the potatoes should be cooked and drained. Place in a bowl with the butter and parsley, plus a pinch of salt and pepper and stir together, ensuring the butter and parsley coats the potatoes.
✅Divide the potatoes and minced beef between 4 plates. I like to serve mine with peas and pickled red cabbage.
