How to make runny mince. It’s delicious – honest!

For all of my formative years, our Saturday evening meal was runny mince with mashed potato and carrots.

It was a working class household in the 1980s (and ’90s), and the carrots were from a tin – and we shared one small tin between four of us. Looking back now I wonder how we had enough to go round! It certainly makes me think when I am dishing up hearty portions for our family now.

Despite its simplicity, I adore this dish and it’s possibly my number one taste of home. I have fond memories of being allowed to take my plate into the living room so that I could watch Beverley Hills 90210 in peace, free to concentrate on the antics of Brandon, Brenda et al while tucking in.

It was also the first meal that my parents taught me to cook. I recall my mum telling me ‘you’ll never starve as long as you know what to do with a bag of spuds and a pound of minced beef’ before I left for university!

Whilst at home recently, it was requested as an evening meal by Mum, so, given that it had fallen out of favour with us a bit, I was delighted to oblige. To accompany it, I put on a pan of potatoes to boil plus carrot batons and some turnip / swede. Peas would also be nice, if you preferred.

As ever when cooking mince, I dry fried it whilst breaking it up into pieces, before draining the fat and then adding a large chopped onion, one stalk of celery (finely chopped). I let the onion and celery soften over a low heat for as long as the softening took.

I then added some lukewarm water to the top of the mince, added a dash of Worcestershire sauce and Bisto powder (made into a paste into a cup) and brought the heat back up gently, stirring frequently, so that it came together. Beware – Bisto powder added to very hot water instantly turns into black tarry lumps.

My mum likes her runny mince really thick, but I refrained from hitting her preferred levels of gloop.

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After draining the potatoes and mashing them hard – lumps are the enemy – with a knob of butter, it was all ready to go. Even though it’s a meal which many people would look at and think ugh, how unappetising, I loved it. It was hearty, tasty and simple, and really nostalgic. And I’m a sucker for nostalgia.

In this wet and miserable January, I’ll certainly be making it again soon.

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