Tips on cooking minced beef

Apply heat. Not too much and not too long.

Salt and pepper helps. Onions, too.

A little bit of allspice helps offset the mawkish elements that typically develop when cooking ground beef. Just be careful to use only a very small amount.

I like to add garlic and onions. I usually add a bit of water too and sort of let it simmer away. When the water is all evaporated, my minced beef is nice and tender.

Also, OP, if you want to bulk up your filling, add a can of lentils to your minced beef, gravy and vegetable mix. They blend in really well and up the protein in your dish.

[quote] I'm making a Shepherd pie and it's my first time cooking minced beef.

it's NOT shepherd's pie if you use beef, you git!

get yourself some lamb, shepherds herd LAMB, not cows

You're making a cottage pie, love.

As for cooking minced beef, just put it in the pan and break it up as it cooks. Add salt and pepper and whatever else you may fancy.

Brown it in a skillet first, draining as you go. Add onion powder to offset and moisture and add flavour. I like a bit of garlic and sweet paprika too.

OP, you're making cottage pie, not shepherd's pie. While sloppy-minded people use either term for beef, it's not correct. Today "shepherd's pie" is made with lamb but earlier was made with leftover mutton. However, the most authentic and traditional recipes call for young shepherd.

Minced beef? Don't troll. Did you mince it yourself? Ground or minced or chopped into cubes, brown it, drain it, and mix it with your vegetables, etc.

Don't use allspice. Use mace.

Spray Pam into your pot then dump in the ground beef. Cover and leave for 26 minutes! Donzo!

Don't break it up fine. Leave it in somewhat bigger chunks, it will help the consistency to have some contrast between the mashed and the meat.

I picture OP a whirling dervish in an apron that says 'Kiss The Cock', dithering between food preparation and his smartphone- checking his messages with greasy fingers.

Brown it in batches, if you add too much it will steam and you may as well have just microwaved it.

You have to cook the water off first. Add it to really high heat and just let it chill there for awhile before touching it. You want it to brown. Once you can start to hear it frying instead of boiling then start to break it up and brown all sides. Properly browning meat takes awhile. If you rush it you’ll just have sad looking grey rubbery meat. And add lots and lots of salt. Fatty beef needs a lot of salt. Add a bunch, taste, and add more.

Add a pinch of baking soda to it.

Add ginger, coriander, turmeric, cumin, and chili. The mix well with potato, tomato, and greens.

Minced beef, in the US, IME, was a breakfast dish. Quite popular in the US Navy. Always ate it with hashbrowns or eggs.

Meat 1 1/2 lbs Ground beef, lean Produce 2 Onions 2 (8 ounce) cans Tomatoes, with juice Baking & Spices 5 tbsp All-purpose flour 1/2 tsp Granulated sugar 1/2 tsp Nutmeg, ground 1 Salt and pepper Drinks 1 (5.5 ounce) can Tomato juice Liquids 2 cups Water, hot

Ground beef. We use meat grinders here in the U.S., not mincers. Mincing means chopping things very finely with a knife.

Get the best quality mince/ground beef you can find, preferably ground sirloin. That way you don't have to pour off excess fat. There should be just enough to cook it in, and you can always add a bit of oil or butter to keep it from scorching.

No, R17. You buy 80%lean, add all your spices, brown the meat with very little water, and then drain and reserve the juices for your onion soup.

Did you mince it in a prisspot?

Thanks for the advice and tips guys. It turned out pretty decent. I would share a picture but you bitches are vicious.

a layer of ladyfingers

a layer of jam

custard (made from scratch)

raspberries

more ladyfingers

beef sautéed with peas and onions

a little more custard

sliced bananas

and whipped cream.

Ok Rachel, r21