Message Boards

My Dad used to have cold mince on a sandwich!!

Oh carol!!! (I sound like Neil Sedaka here), and giving away my age, just love an egg poached in mince. Must make it soon.

There should be enough gravy in it, but you need to serve doughballs or 'dumplings' in it. My kids will only eat it this way. If I have any leftovers my oh likes an egg poached in it

Thank you everyone. I've been charged with making this when I go to Dumfries for my chap and his housemates - typical, can make a 7 course for a dinner party with what he describes as 'posh food' but struggle to know the basics!

Will give it a go. I presume you don't serve it with actual gravy then?

Hi, make mine with good skirt beef - lots of flavour! Agree with the Bisto thing - just adds the edge. That's the way my mum always made it.

Yes Liffey - as someone who appreciates good food I'm loathe to agree that you need Bisto in at the end to thicken it but its not the same without it. Wouldn't add the Worcestershire sauce though.
Friends would say you have to have skirly with it but they're from aberdeen.

Cottage Pie on a plate really innit

That's how I make mine too Livewire, except I add some Bisto towards the end so that it sticks to your ribs.

Hello Confused of England

I use good rump steak from my local butcher (minced only once so it is quite chunky). Brown the mince, add lots of chopped onion, carrot and turnip (swede). Pour in some beef stock, some Worcestershire sauce to taste, salt and pepper. Simmer until cooked. Don't add too much stock at the beginning, but check that it does not get too dry. Personally I don't like it "watery".

Serve with mashed tatties. I always cook some turnip with the tatties when having mince. Put a heap of each on the plate. Let everyone mix their own. I also like a good dollop of tomato ketchup on top and then I mix.