Burns Night Mince & Clapshot

Clapshot is the Scottish name for mashed swede & carrots - we have used it in this recipe for a change from the traditional 'neeps' (potato mash). You will need equal quantity swede to carrots (roughly), boil until soft and then mash with milk and butter and mash to your desired consistency.

This mince recipe is a minimal fuss, minimal ingredients comforting and warming dish. You can serve with kale or greens to add in some extra veggies!

You can also make this recipe your own - add in some bacon with onions, maybe add in some spice if you like your dishes with more of a kick!

Buy your mince HERE

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Ingredients (Serves 4)

• 500g minced beef

• 1 large onion (red or white) diced

• 2 carrots sliced into rounds

• 2 tbsp butter

• 5 tbsp flour

• 350-450ml beef stock

Method

1. Heat a saucepan on a medium heat, melt the butter and add the onions, cooking them until they are soft.

2. Add the mince to the pan & break it up so there are no big lumps using a wooden spoon.

3. Sprinkle over the flour and stir thoroughly.

4. Add the carrots and gradually add the stock to cover the meat - stirring as you add the liquid. If the mix gets too dry as it thickens just add more stock or water.

5. Simmer the mix until the carrots are cooked and the mixture has thickened - you can add a lid during this time and stir occasionally.

6. Check for seasoning & add salt and pepper to taste.

7. Serve with your clapshot & any other sides you desire!

Let us know if you try this!