Beef Mince

Beef Mince

JQM Original
(4 customer reviews) 3,570 sold


Per kg

Our minced beef is full of flavour.

A great family favourite.

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SKU: OR001 Categories: ,

British mince beef

Gives a great flavour and versatility to all your mid-week.



Product details

Beef produce:

Origin:            UK

Produced:       UK

Welfare:          Grass-fed

Recipe suggestion



  • 3 tbsp olive oil 
  • Salt and pepper to season 
  • 1 kg BEEF MINCE 
  • 2 onions, chopped finely 
  • 3 carrots, chopped finely 
  • 3 celery sticks, chopped finely 
  • 2 garlic cloves, finely chopped 
  • 3 tbsp plain flour 
  • 1 tbsp tomato purée 
  • large glass red wine if wanted 
  • 850ml beef stock 
  • 4 tbsp Worcestershire sauce 
  • Ingredients for buttery mash  
  • 1.8kg potatoes, chopped 
  • 225ml milk 
  • 25g butter 
  • 200g strong cheddar, grated 



  • STEP 1 

Heat 1 tbsp olive oil in a large saucepan and fry 1kg BEEF MINCE until browned – you may need to do this in batches. Set aside as it browns. 

  • STEP 2 

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins. 

  • STEP 3 

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. 

  • STEP 4 

Pour over a large glass of red wine, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce. 

  • STEP 5 

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well. 

  • STEP 6 

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you’ve peeled and chopped, in salted cold water, bring to a boil and simmer until tender. 

  • STEP 7 

Drain well and mash with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper. 

  • STEP 8 

Spoon the meat into an ovenproof dish. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. 

  • STEP 9 

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. 


Serve with vegetables of your choice. 


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