Belfast Mince and Champ
Richly seasoned minced beef in glossy onion gravy served over buttery champ (mashed potato beaten with scallions). A classic Northern Irish comfort food.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •deep frying pan or lidded saucepan
- •large saucepan
- •potato masher
- •small saucepan
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 34 g
- calories
- 520 kcal
Instructions
- 1
Heat the vegetable oil in a deep frying pan over medium heat on the hob.
- 2
Add the chopped onion and diced carrots, then cook for 5 minutes until softened.
- 3
Add the minced beef, breaking it up with a wooden spoon until browned all over.
- 4
Stir in the plain flour and cook for 1 minute to coat the meat evenly.
- 5
Gradually pour in the beef stock and Worcestershire sauce, stirring continuously until smooth.
- 6
Season with salt and pepper, cover with a lid, and simmer gently for 30 minutes.
- 7
Meanwhile, boil the peeled potatoes in a saucepan of salted water for 15 to 20 minutes until tender.
- 8
Warm the milk and sliced scallions together in a small pan for 2 minutes to soften.
- 9
Drain the cooked potatoes thoroughly and mash them until completely smooth.
- 10
Beat the warm milk, scallions, and butter into the mashed potatoes until light and fluffy.
- 11
Spoon generous mounds of champ into shallow bowls, indent the centre, and ladle in the savoury mince.
Chef's tips
Use a floury potato variety like Maris Piper or Kerr's Pinks for the lightest texture. Simmering the scallions briefly in the warm milk softens their sharpness and infuses the dairy with subtle flavour.
Ingredient substitutions
- scallions → finely chopped chives or very finely shredded leeks
- plain flour → cornflour blended with cold water for a gluten-free gravy
Storage
Store leftover mince and champ separately in airtight containers in the fridge for up to three days.
Reheating
Reheat the mince in a pan over low heat with a splash of water, and warm the champ gently in the microwave.
Common mistakes to avoid
- •Not browning the minced beef sufficiently, which results in a pale and bland gravy.
- •Overworking the champ with a hand blender instead of a masher, turning it gluey.
Serving suggestions
Cooked Belfast Mince and Champ?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Belfast
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
