Beef Mince and Onions with Mash and Peas
Makes 1 serving

INGREDIENTS
150 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
220 g Potato (Peeled weight. Raw, peeled weight.)
100 g Onion
80 g Carrot
80 g Frozen peas
250 g Beef stock (Made up from a cube or a pot.)
30 g Skimmed milk (In the mash instead of butter.)
1 tsp, about 5 g Worcestershire sauce
1 tsp (5 g) Cornflour
5 g Olive oil
A pinch, dried or fresh Fresh thyme
To taste Salt

METHOD
1. Boil the potatoes for twenty minutes until soft, drain, and mash with the hot milk and salt.
2. Soften the sliced onion and diced carrot in the oil for eight minutes. Add the mince and fry until browned, breaking it up.
3. Add the stock, Worcestershire sauce and thyme and simmer for fifteen minutes. Stir the cornflour into a little cold water, add it to the pan and bubble for a minute to thicken.
4. Boil the peas for three minutes and serve everything together.

Contains gluten cereals, milk, fish and celery.
Nearly every stock cube and pot lists celery.
The original is made with anchovies and barley malt vinegar. Vegan versions carry neither.

RECIPE NOTES
Mash made with hot milk rather than butter is about 60 kcal lighter for this portion and is smoother, not drier.
The mince is 5%. With standard 20% mince this plate would be about 180 kcal more, most of it in a slick on top of the gravy.

Full recipe: https://www.getfuel8.com/recipes/mince-and-onions-mash-peas
