Scottish Mince

Ingredients:	Onion	Carrots
	Celery	Swede
	Oil	Parsnip
	Minced beef	Porridge oats
	Stock cubes	Gravy browning
	Mixed herbs	Parsley
	Water

What you do:

1. Wash your hands.

2. Cut the “hairy” bit off the onion, peel and cut into small dice – ½ cm.

3. Cut the top and bottom off the celery, cut into thin strips and then into small dice.

4. Put a small pour of oil into the large billy, add the minced beef and the onion and celery dice and put the billy on a medium heat and stir until the mince turns grey and is broken up into crumbs and the onion and celery have turned clear but not brown.

5. Crumble in the stock cube, add some mixed herbs and enough water to cover the mixture. Bring to the boil (bubbles rise rapidly to the surface) then turn down the heat and simmer (bubbles only rise now and then).

6. Peel the carrot, swede and parsnip.

7. Cut into ½ cm slices and then into ½ cm dice. Add to the mince mixture in the billy and bring back to the boil, then turn down to a simmer.

8. When the vegetables are tender (fish a bit out with a spoon and test with a fork or taste it) remove the billy from the heat.

9. Sprinkle the porridge oats on the surface of the stew and then stir in thoroughly. Return to the heat and keep stirring until the mixture boils and thickens. Turn the heat down and cook for another 3 minutes.

10. Check the taste and add salt and pepper if necessary and some gravy browning if too pale and grey looking!

11. Just before serving chop the parsley and sprinkle on the top.