This recipe is from the excellent cookbook ‘AT HOME with LYNN CRAWFORD’.
When I was interviewing well-known Canadian chef Lynn Crawford for a podcast, we chatted about our long friendship, her TV career, our joint project that raised $40,000 for a new kitchen at Toronto homeless shelter for women – and what we like to cook at home.
Lynn’s answer to that question was quick and enthusiastic: “Mince ‘n’ tatties!” she exclaimed, adding that the recipe is in her 2013 cookbook “AT HOME with LYNN CRAWFORD: 200 of My Favourite East Recipes.”
I lived in Edinburgh while studying Russian and French at the university there in the 1960s. During that time, I ate my fair share of Mince ‘n’Tatties – basically ground beef with gravy and a smattering of vegetables, usually frozen peas and chopped carrots, served on top of mashed potatoes.
Says Lynn in her intro to the recipe: “My parents moved to Canada from Scotland and brought with them this simple but amazingly delicious dish.” She adds that it “holds a special place” in her heart.
Her recipe is fast becoming a favourite of mine. Here it is:
Mince ‘n’ Tatties
1 tbsp vegetable oil
1 lb/500g ground beef
2 tbsp butter
1 cup finely chopped onion
1/4 cup all-purpose flour
3 cups beef stock
2 tsp Worcestershire sauce
1 cup diced carrots
1 cup frozen peas
Salt and pepper to taste
In large skillet over medium-high heat, heat oil. Add beef; cook, stirring frequently and breaking up with back of wooden spoon, until no pink remains, about 5 minutes. Add butter and onions; cook, stirring frequently, until browned, about 10 minutes. Sprinkle flour over mixture; cook, stirring constantly, until well incorporated, about 2 minutes more.
Gradually stir in stock and Worcestershire sauce. Bring to boil, reduce heat to low and simmer, stirring occasionally, until gravy has thickened slightly, about 20 minutes. Add carrots; cook until tender, about 10 minutes. Stir in peas and cook until heated through, about 2 minutes. Add salt and pepper. Serve over mashed or whipped potatoes.
Makes about 4 servings.