Minced Beef in Rich Gravy with Creamy Mashed Potatoes and Veg

1. For the mince: Heat the oil in a large frying pan or wide saucepan over a medium-high heat. Add the onion and cook for 5 minutes until softened and turning golden.

2. Add the garlic and cook for 1 minute more.

3. Add the minced beef, breaking it up with a spoon, and cook for 6–8 minutes until well browned all over. Season generously with salt and black pepper.

4. Stir in the tomato paste and flour, coating the mince well. Cook for 1–2 minutes.

5. Pour in the beef stock and add the Worcestershire sauce and dried herbs. Stir well, scraping up any bits from the bottom of the pan.

6. Reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the gravy has thickened and is rich and glossy. Taste and adjust seasoning.

7. For the mash: While the mince simmers, bring a large pot of salted water to the boil. Add the potato chunks and cook for 15–18 minutes until completely tender when pierced with a knife.

8. Drain thoroughly, then return to the pot. Allow to steam dry for 1 minute, then add the butter and milk. Mash until smooth and creamy. Season well with salt and pepper.

9. For the veg: Cook the peas or green beans in boiling salted water for 3–4 minutes until just tender, then drain. Alternatively, add them directly to the simmering gravy for the last 5 minutes of cooking.

10. Serve the mince and gravy over or alongside the mashed potatoes, with the veg on the side.