Mince & Tatties....its all in the gravy (jus if you want to be posh)

There are not many Scots who don't like a good plate of mince & tatties. It is simple to make but so tasty, one of my comfort foods. This will take 30 minutes to make but best left for a few hours before eating to allow the flavours to blend, some say overnight even better but I usually eat it on the day I make it as the smell is so enticing I can't wait. The gravy always makes this dish, I cannot repeat my grans fab method but this one works without the need for stock cubes.
This is for 2 but we are greedy and eat more than we should. You can add easily increase for more people.

Ingredients:

• 400-500g mince, the best you can get.
• 1/4 turnip
• 2 carrots
• 1 onion
• Worcestershire sauce (I always use Lea & Perrins)
• Soya sauce
• Tomato ketchup

Firstly chop up your carrot & turnip into small dice and boil for 5 minutes. You are going to use this cooking juice for your gravy.
Put your mince in a pan and cook slowly to brown the mince. If you are using cheaper mince drain off any fat at this stage, you will be surprised how much there can be. In better quality mince there will be very little wastage and you can just leave these juices to add to the taste.
Add the turnip and carrot to the mince. Add as much cooking juice to make the amount of gravy you like, there will be little evaporation during this cooking stage.
Mix in a tbs of L & P & the soya sauce. These darken and taste your gravy. Also squirt in a tbs of tomato ketchup.
Cut onion in half and place in the middle.
Season with pepper, go easy with salt as the soya sauce has this, put a lid on the pot and simmer for 30 minutes.
Taste and add more seasoning, sauce if you desire.
That's it, as simple as that. You will not be disappointed. Plenty of mash potatoes to soak up the juices and it would not be the same without processed peas.
Enjoy.