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Mince and Tatties
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Mince and Tatties

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 lb lean or extra lean ground beef
2 packet s Bovril Beef Broth
1/2 package dried onion flakes
1 package onion soup mix
6 large carrots, diced
3 large onions, sliced
8 large potatoes peeled and diced
2 ounces salted butter (or to taste)
1/2 cup milk
1/2 package Philadelphia Cream Cheese
1 teaspoon or less garlic powder (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1/2 teaspoon salt (or to taste)
Canned or frozen peas or corn for 6-8 people
Bisto Gravy Mix and flour to thicken
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Let's Make It
1
Brown ground beef draining off excess fat if any. Put into stew like pot or crook-pot. Add all dried seasonings, packages beef broth, dried onion and onion soup mix and mix well. Add in diced carrot and onion. Add 2 1/2 to 3 cups of water, stir all ingredients together. Simmer until carrots and onions are tender.
2
Peel and dice potatoes and cook until tender, drain. Add butter, milk, cream cheese, salt and pepper and whip up until creamy.
3
Cook peas or sweet corn, drain, season and add a little butter.
4
Mix Bisto Gravy Mix and flour together with a little water to form a smooth paste. Turn up ground beef and add in a teaspoonful at a time of the gravy/flour paste until quite a thick consistency.
5
Put a pile of mashed potatoes in the middle of the plate. Make a well in the middle. Ladle the ground beef stew into the well. Add veggies.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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