Braised lamb mince

Gizzi Erskine’s braised lamb mince

Herbs and white wine add rich fl avours to this hearty dish

, 14 September 2018

(16 votes)

Gizzi Erskine’s braised lamb mince
  • 3 Hours

  • Serves: 12

  • Price: £1.17 per serving

For TV chef and food author Gizzi Erskine, British food is all about the rich, slow-braised mince her Scottish family cooked up when she was a child. She says: "I love honest cooking and I get frustrated if people say that old-school, classic British dishes lack flavour. It comes down to sourcing good-quality ingredients and being prepared to spend time cooking – such as making or buying a good fresh stock for a stew. This dish is a perfect example of that approach.

"I come from a Scottish family and we never ate shepherd’s pie; instead, we had braised lamb mince with boiled potatoes or mash on the side. This dish brings back so many memories of being a little girl and watching my mum in the kitchen. I love it because, on the surface, it’s a simple, no-frills dish, but it has that meaty depth of flavour that I find so comforting. Adding a little white wine gives an extra dimension to the braise, too!

"I think the mince works fantastically with boiled new potatoes – a waxy variety tossed in butter with fresh mint. I also serve it with red cabbage braised in red wine vinegar, as the sourness cuts through the lamb perfectly and lifts the whole dish. Once autumn comes, I cook this once a month at the very least."

Nutritional Info
Each 444g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
  • 4tbsp olive oil
  • 2 onions, finely chopped
  • 2 celery sticks, chopped
  • 2 carrots, finely chopped
  • 2 leeks, finely chopped
  • 1kg lamb mince
  • 1 heaped tsp plain flour
  • 1tsp tomato purée
  • 300ml white wine
  • 1L fresh chicken stock
  • 2 bay leaves
  • 2 sprigs rosemary
  • 3 sprigs thyme, chopped
  • 1kg new potatoes
  • 50g unsalted butter
  • 15g mint, chopped
  • Gizzi’s braised red cabbage
  • Heat 2tbsp of the oil in a lidded casserole dish over a medium setting. Add the onions, celery, carrots and leeks, and sweat for 15 mins or until nicely softened. Meanwhile, heat the remaining oil in a frying pan. Fry the mince in two batches on a high setting until well browned.

  • Add the flour and the tomato purée to the casserole dish and cook for 2 mins before adding the wine, stock, bay, rosemary and thyme and browned mince. Bring to the boil, season with black pepper and cover with a lid. Cook very slowly over a low flame for 2hrs 30mins, stirring every so often.

  • Meanwhile, simmer the potatoes in a large pan of water for 25 mins. Drain, add the butter, toss to coat, then sprinkle with the mint.

  • When the mince is cooked, season with black pepper. Serve with the red cabbage (find the recipe at and potatoes.