The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Just like Mum’s savoury mince with colcannon
Lean beef mince, studded with carrots and onion and flavoured with garlic, herbs and good ol’ Henderson’s Relish. You plate it up with a creamy combo of savoy cabbage and mash, then sprinkle on some parsley. If this doesn’t bring on the warm and fuzzies, nothing will!
SWK: High protein
Plants 6
SWK: High fibre
Serving size
Ingredients
- 500g potatoes
- 3 carrot
- 1 onion
- 2 tbsp tomato purée
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh flat-leaf parsley
- 250g beef mince (5% fat or less)
- 2 garlic clove
- 1 savoy cabbage
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 150g peas
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 619
Protein: 42g
Carbs: 92g
Fat: 8.8g
Ingredients
- 1000g potatoes
- 5 carrot
- 2 onion
- 4 garlic clove
- 1 handful of fresh flat-leaf parsley
- 500g beef mince (5% fat or less)
- 2 tbsp tomato purée
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 3 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 150g peas
- 1 savoy cabbage
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 563
Protein: 39g
Carbs: 83g
Fat: 8.0g
Just like Mum’s savoury mince with colcannon
Lean beef mince, studded with carrots and onion and flavoured with garlic, herbs and good ol’ Henderson’s Relish. You plate it up with a creamy combo of savoy cabbage and mash, then sprinkle on some parsley. If this doesn’t bring on the warm and fuzzies, nothing will!
Cook time:
35 mins
Cuisine:
British
Food group:
Beef
Allergens: Milk
Cooking Instructions
Make the mash
- Cut the potatoes into 2cm cubes, then cooking in boiling water for 15-18 mins. Drain, saving 50ml cooking water.
- Return the potatoes to the pan and mash with the reserved water, then lightly season.
Prep & sizzle
- Meanwhile, dice the carrots into 1cm cubes, and peel and finely dice the onions. Peel and crush the garlic, and finely chop the parsley.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the mince for 4-6 mins, breaking it up with a wooden spoon, until browned all over. Lightly season, remove from the pan and set aside.
Ramp up the flavour!
- Put the frying pan over a medium-high heat and spritz with cooking spray. Sizzle the carrots and onions for 6-8 mins.
- Stir in the garlic, tomato purée and garlic & herb paste and cook for 2 mins.
- Return the mince to the pan, crumble in the stock and pour in 400ml boiled water (500ml for 4 portions) and the Hendersonʼs Relish.
- Stir well and simmer for 6-8 mins, adding the peas and half the parsley for the final min, until the sauce coats the mince.
Cook the cabbage
- At the same time, core, trim and thinly slice the cabbage.
- Spritz a medium non-stick saucepan with cooking spray and put it over a medium-high heat. Cook the cabbage for 1-2 mins, then add 50ml water (75ml for 4 portions) and steam for 4-5 mins.
Plate up
- Stir the cabbage and yogurt through the mash.
- Serve the savoury mince with the colcannon mash and scatter the remaining chopped parsley on top.