Mince, Peas, and Potatoes

A traditional British dish, particularly liked in Scotland, where it is known as 'mince an' tatties'.

The mince was browned in a drizzle of sunflower oil for twenty minutes, beginning at a high heat before the heat being turned down. I added half a large leek, cut into strips lengthwise, and then diced. Stirred frequently, and cooked at a low heat for another twenty minutes. Often an onion is used instead of a leek.

After that boiling water was added to the pan, plus the beef stock. Allowed to simmer under glass for an hour or so, by which time the leek has begun to dissolve and thicken the dish (stirring will speed up this process).

Served with garden peas, and boiled potatoes (peeled red rooster potatoes in this case).

That's it. No herbs used at all. Sometimes diced carrot is added in addition to onion or leek.