Recipe of Any-night-of-the-week Vickys Scottish Mince & Tatties, GF DF EF SF NF





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Vickys Scottish Mince & Tatties, GF DF EF SF NF.

Vickys Scottish Mince & Tatties, GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, vickys scottish mince & tatties, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Scottish Mince & Tatties, GF DF EF SF NF is one of the most favored of current trending foods in the world. It's easy, it's fast, it tastes delicious. It's enjoyed by millions daily. They're fine and they look fantastic. Vickys Scottish Mince & Tatties, GF DF EF SF NF is something which I've loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys scottish mince & tatties, gf df ef sf nf using 6 ingredients and 7 steps. Here is how you can achieve it.

Composition Vickys Scottish Mince & Tatties, GF DF EF SF NF:

  1. Prepare 500 grams for minced/ground beef.
  2. Give 500 ml of beef stock.
  3. Need 1 of large onion, finely chopped.
  4. Prepare 2 for carrots, diced.
  5. You need 2 handfuls - frozen peas.
  6. You need 4 large white potatoes.





Vickys Scottish Mince & Tatties, GF DF EF SF NF making:

  1. Brown the minced beef and drain off the fat.
  2. Add the carrot, onion peas and stock to the pan, let simmer for a good hour and a half partially covered. I leave mine on a low heat for around 6 hours.
  3. Peel and quarter the potatoes, bring to the boil in salted water then simmer for 15 - 20 minutes.
  4. Thicken the mince gravy as much as you like by stirring in some cornflour mixed with cold water. Instead of using stock you can use boiled water then after the hour and a half stir in gravy granules.
  5. Drain the potatoes, you can mash them with some safe 'butter' and 'milk' if you like, we have them just as they are to mash into the mince gravy. If you cut up the veg really fine it melts into the gravy and gives it an awesome flavour.
  6. Mince tastes even better the next day! I like to serve with some diced boiled neeps (turnip) and skirlie (oatmeal stuffing). You'll find the skirlie ingredients and directions in my beef olives recipe linked below here. Peas and a crescent roll are also favourite accompaniments https://cookpad.com/us/recipes/333608-vickys-scottish-beef-olives-with-onion-gravy-gf-df-ef-sf-nf.
  7. Jack is intolerant to beef so for him I straight swap the beef for pork mince and ham stock - Knorr ham stock cubes are safe. OXO have lactose added so are not.

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