Brown the minced beef and drain off the fat
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
Peel and quarter the potatoes, bring to the boil in salted water then simmer for 15 - 20 minutes
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
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
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
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
