Monday mince

    30 min

    No idea where this came from no one else seems to have heard of it. It's just something that's always been in my family, it's quick and easy to make and low cost.

    10 people made this

    Serves: 4 

    • 500g lean mice
    • 2 (300g) tins mixed veg in water
    • 1 (567g) tin new potatoes, drained
    • 1 chicken stock cube
    • 1 tablespoon Worcestershire sauce (or to taste)
    • 4 large frozen Yorkshire puddings (or make fresh)
    • plain flour, as needed
    • salt and ground black pepper to taste

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Brown mince in large frying pan and drain fat.
    2. Add both tins of mixed vegetables with their liquid to the mince. Add the drained potatoes. Bring to the boil, then turn down to simmer. (You can use fresh vegetables but they will need to be cooked first.)
    3. Crumble stock cube in and stir till dissolved. Add Worcestershire and stir (it's up to you how much you use i like it quite strong so usually add more, you can always add more after it's been served).
    4. Simmer uncovered till reduced, about 10 to 15 minutes. You want to reduce it by about half.
    5. Put Yorkshires in oven.
    6. Add plain flour to sauce to thicken. Add little at a time stirring, you don't want it to go lumpy. You don't need it too thick but adding the flour increases the flavour of the sauce when it thickens.
    7. Fill Yorkshires and season with salt and pepper and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Monday mince comes from the times when it was traditional to have a roast dinner on Sundays (the meat would roast while the family were at church) and the left overs would be 'minced' for a meal on Monday.  -  10 Apr 2017