British miners invented this gravy in 1890s using leftover drippings because meat was too expensive for daily meals.
Mince & Onion Gravy with Mash
Get cozy this comfort food season with our mouthwatering Mince & Onion Gravy with Mash, now effortlessly cooked in your slow cooker! Savory minced meat simmered with rich, caramelized onions creates a deliciously hearty sauce, perfectly paired with creamy mashed potatoes. At just 408 calories per serving, this dish is not only satisfying but also guilt-free—perfect for chilly nights!
Prep
20
min
Cook
240
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(5)
- 3 carrots, peeled and chopped
- 1 onion, diced
- Pepper to taste
- 650g Maris piper potato’s (22.9 oz)
- 1 Tsp of dried thyme & garlic granules @Schwartz (5 ml)
🥩Meat & Seafood(1)
- 250g 5% lean beef steak mince (0.55 lbs)
🥛Dairy & Eggs(2)
- 30g light butter (2.1 tbsp)
- 100ml semi skimmed milk (3.38 fl oz)
📦Other(1)
- 450ml gravy (on the thicker side) (15.2 fl oz)
👨🍳 Instructions
- 1
Add the mince, carrot, onion, seasonings & gravy to your slow cooker and combine, pop on the lid and cook for 4 hours on high or 8 hours on low.
- 2
About 20 minutes before it’s finished cooking, peel and chop the potatoes and add them to a pot of boiling water and boil until soft. Mash the potatoes with the butter, milk and pepper and then serve.
💡 Pro Tips
- ✓Brown your mince in a hot pan before adding to the slow cooker to develop Maillard reaction compounds that create deeper, more complex flavors through caramelization at 280-300°F surface temperature.technique280-300°F
- ✓Use a 3:1 ratio of potato to liquid (butter + milk) by weight for perfectly creamy mash, as this ratio allows starches to absorb moisture without becoming gluey.ingredient3:1 ratio
- ✓Add potatoes to already-boiling salted water rather than cold water to ensure even cooking and prevent the exterior from breaking down before the center reaches 210°F.timing210°F
- ✓Thicken your gravy by mixing 1 tablespoon cornstarch with 2 tablespoons cold water in the final 30 minutes, as cornstarch activates at 180-185°F and won't create lumps when pre-mixed.technique180-185°F
- ✓Use a potato ricer or food mill instead of a masher to break cell walls uniformly without overworking the starches, preventing gluey texture from excessive gluten development.equipment
Share this recipe
Prep
20
min
Cook
240
min
Serves
3
people
Level
beginner
Share this recipe
British miners invented this gravy in 1890s using leftover drippings because meat was too expensive for daily meals.
Mince & Onion Gravy with Mash
Get cozy this comfort food season with our mouthwatering Mince & Onion Gravy with Mash, now effortlessly cooked in your slow cooker! Savory minced meat simmered with rich, caramelized onions creates a deliciously hearty sauce, perfectly paired with creamy mashed potatoes. At just 408 calories per serving, this dish is not only satisfying but also guilt-free—perfect for chilly nights!
📝 Ingredients
Serves 3🥬Fresh Produce(5)
- 3 carrots, peeled and chopped
- 1 onion, diced
- Pepper to taste
- 650g Maris piper potato’s (22.9 oz)
- 1 Tsp of dried thyme & garlic granules @Schwartz (5 ml)
🥩Meat & Seafood(1)
- 250g 5% lean beef steak mince (0.55 lbs)
🥛Dairy & Eggs(2)
- 30g light butter (2.1 tbsp)
- 100ml semi skimmed milk (3.38 fl oz)
📦Other(1)
- 450ml gravy (on the thicker side) (15.2 fl oz)
👨🍳 Instructions
- 1
Add the mince, carrot, onion, seasonings & gravy to your slow cooker and combine, pop on the lid and cook for 4 hours on high or 8 hours on low.
- 2
About 20 minutes before it’s finished cooking, peel and chop the potatoes and add them to a pot of boiling water and boil until soft. Mash the potatoes with the butter, milk and pepper and then serve.
💡 Pro Tips
- ✓Brown your mince in a hot pan before adding to the slow cooker to develop Maillard reaction compounds that create deeper, more complex flavors through caramelization at 280-300°F surface temperature.technique280-300°F
- ✓Use a 3:1 ratio of potato to liquid (butter + milk) by weight for perfectly creamy mash, as this ratio allows starches to absorb moisture without becoming gluey.ingredient3:1 ratio
- ✓Add potatoes to already-boiling salted water rather than cold water to ensure even cooking and prevent the exterior from breaking down before the center reaches 210°F.timing210°F
- ✓Thicken your gravy by mixing 1 tablespoon cornstarch with 2 tablespoons cold water in the final 30 minutes, as cornstarch activates at 180-185°F and won't create lumps when pre-mixed.technique180-185°F
- ✓Use a potato ricer or food mill instead of a masher to break cell walls uniformly without overworking the starches, preventing gluey texture from excessive gluten development.equipment