Savoury Beef Mince with Creamy Mash
A hearty, budget-friendly British classic of rich beef mince simmered with vegetables and topped with buttery mashed potatoes.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 7g sugars · 8g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
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| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Beef minceuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g | £5.05500g · £1.01 per 100g |
| Potatoesuse 1kg | £1.562kg · £0.08 per 100g | £1.322kg · £0.07 per 100g | 4 × £0.85300g · £0.28 per 100g |
| Onionuse 1 large (about 150g) | £0.951kg · £0.10 per 100g | £0.951kg · £0.10 per 100g | £1.30420g · £0.30 per 100g |
| Carrotsuse 2 carrots | £0.55500g · £0.11 per 100g | £1.00400g · £0.25 per 100g | £0.45300g · £0.15 per 100g |
| Chopped tomatoesuse 1 tin (400g) | 2 × £0.45227g | £0.45400g | 2 × £0.39220g · £0.18 per 100g |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £13.41 | £11.52 | £13.68 |
| Cost of what this recipe uses | £9.19 | £7.32 | £9.78 |
| Per serving | £2.30 | £1.83 | £2.44 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Peel the 1kg potatoes and cut into even 3cm chunks. Place in a large saucepan, cover with cold water, add 1 tsp salt, and bring to a boil over high heat. Reduce to a simmer and cook for 15–18 minutes until a knife slides in with no resistance. Meanwhile, peel and finely dice the 150g onion. Trim the 150g carrots and cut into 5mm dice.
- While the potatoes cook, heat 1 tbsp vegetable oil in a wide 28cm frying pan over medium-high heat. Add the 500g beef mince, breaking it up with a wooden spoon, and fry for 6–8 minutes until deeply browned and no pink remains. Tip the mince into a bowl, leaving the fat in the pan.
- Return the pan to medium heat. Add the diced onion and carrots with a pinch of salt. Cook for 6–7 minutes, stirring often, until the onion is soft and translucent and the carrots have started to turn golden at the edges.
- Stir the browned mince back into the pan. Pour in the 400g tin of chopped tomatoes and 150ml water. Bring to a gentle bubble, then reduce to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened to a rich, glossy sheen.
- When the potatoes are tender, drain well in a colander and return them to the hot pan off the heat. Let steam dry for 1 minute. Add the 50g unsalted butter and 100ml semi-skimmed milk. Mash until smooth and creamy, then season with ½ tsp salt and ¼ tsp black pepper. Taste and adjust.
- Taste the mince sauce and season with ½ tsp salt and ¼ tsp black pepper, adding a pinch more salt if needed. If the sauce looks too thick, splash in 1–2 tbsp water. Keep both pan and mash warm over the lowest heat while you plate.
- Spoon a generous mound of creamy mash onto each of four warmed plates. Top with the savoury beef mince, letting a little sauce spill over. Serve immediately with steamed greens or crusty bread if desired.
Tips
- Swap half the beef for 200g dried green lentils (cooked) to stretch the mince and cut cost; add them with the tomatoes.
- Batch-cook: double the mince sauce, cool within 1–2 hours, portion into airtight containers, and freeze for up to 3 months. Defrost in the fridge overnight and reheat once until steaming hot throughout.
- Mash is best made fresh, but leftovers keep in the fridge for 2 days. Reheat gently in a pan with a splash of milk, stirring, until piping hot. Do not reheat more than once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Potatoes · about 1kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Sausage and bean casserole. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Pad Thai with Chicken, Kedgeree, Cheesy Omelette. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Cheesy Omelette.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).