THREE REASONS WE LOVE SUPER MINCE

A superfood with exceptional flavour that’s easy to incorporate into familiar dishes at home - discover why our Fortified Mince is super.

What is it?

We’ve carefully enhanced our 100% organic beef mince with just the right ratio of nutritionally rich offal to naturally boost its nutritional value without compromising texture or taste. Ensuring the mince looks, cooks and tastes like premium beef, adding a 10-15% organ meat (liver and heart) enriches rather than overpowers flavour and avoids a soft texture.

“Offal is nothing new” says our Farms Director, Richard Smith “people understand that its good for us and nutrient packed, but they might not want to deal with the raw ingredients. Super Mince is a delicious way that everyone including children can enjoy this naturally nutritious food.”

Better for our health and better for the planet, using the whole animal reduces waste and promotes conscious meat consumption with nose-to-tail eating.

Here is more about why we love Super Mince:

1. Carefully crafted in small batches on our organic farm

• South Devon, Gloucester and Aberdeen Angus breeds make up our beef herd, chosen because they are naturally suited to our traditional, low-impact, high-welfare, organic farming methods. Our cattle enjoy a 100% forage-based diet, grazing on clover-rich pastures from the spring to the autumn and our own homegrown organic hay and silage in their spacious sheds in the winter. They mature slowly, in harmony with nature on our Cotswold and Wootton farms where they nourish the soil. We work with the seasons, so we sometimes source from carefully selected organic farmers we know and trust who uphold our exceptional standards. We have built an abattoir to ensure the highest welfare standards and minimise food miles. Our Super Mince is created in small batches using any one of our rare or native breeds. The butcher on our farm minces the beef twice and the offal once, before it is folded through the mince to ensure an even distribution and a premium finish. Super Mince has a shorter shelf life than regular mince, so producing it on our farm ensures freshness as well as quality. You can buy our Fortified Mince at the butcher’s counters in our London and Cotswold farmshops.

2. Whole food nutrition

• Super Mince supports whole-body health. High in Vitamin B12 and a source of niacin & Vitamin A, it contributes to normal immune, psychological and nervous system function, while also supporting healthy skin and vision. These key vitamins also support a reduction of tiredness and fatigue, as well as a normal energy yielding metabolism. Easily absorbed into the body, as a natural whole food it offers family friendly nutrition.

3. Delicious and easy to cook with

• We asked Gaven Fuller, our development chef how to cook with our Fortified Mince at home. “Super Mince adds a depth of flavour to home cooked dishes” he says. It tastes like high quality, premium beef and requires no change in cooking habits when making your usual family favourites. “You can cook with our Super Mince in the same way that you would regular beef mince, but you do need to cook it on the day of purchase and only freeze it when its cooked” he advises. Here he shares a recipe for a Daylesford classic:

SUPER MINCE COTTAGE PIE

Warming and satisfying, a good Cottage Pie is comfort food, a crowd pleaser and a family favourite. Add depth of flavour and nutrition to this classic with this recipe which includes our Fortified Mince.

Ingredients

5-6 medium baking potatoes

1 tablespoon vegetable oil, plus extra for rubbing

rock salt

1kg Fortified Mince Beef

2 onions, finely chopped

3 garlic cloves, finely chopped

4 sprigs of thyme, leaves picked and finely chopped

1 celery stick, finely diced

2 tablespoons tomato purée Worcestershire sauce, to taste

9 carrots, unpeeled

100ml red wine 500ml beef stock

salt and freshly ground black pepper

50g caster sugar

125g unsalted butter

150ml milk

Method

1. Preheat the oven to 190’c

2. Prick the potatoes all over with a fork, then rub with a little oil. Set them on a bed of rock salt in a tray and bake for 1–1½ hours, or until tender.

3. Heat a large sauté pan until hot. Add the vegetable oil and fry the Fortified Mince until just browned. Add the onions, garlic, thyme and celery, and fry for a couple of minutes until softened. Add the tomato purée and cook for 1–2 minutes, then add the Worcestershire sauce and carrots, finely diced. Add the red wine and cook until reduced by one-third, then add the beef stock and bring to a simmer, stirring occasionally. Cook for 45-60 minutes until the beef is tender and the sauce has thickened.

4. Tip the mince into your serving dish. Set aside in the fridge to cool while you make the mash.

5. When the potatoes are cooked and just cool enough to handle, slice them in half, scoop out the flesh and pass them through a potato ricer into a bowl. Turn the oven up to 220°C/425°F/gas mark 7. Add the butter to the potatoes and warm the milk in a saucepan until just simmering.

6. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and pepper. Gradually beat in the egg yolks.

7. Pipe the mash over the top of the cooled mince.

8. Scatter over with finely grated cheddar cheese then place in the oven for 25-30 minutes, until golden-brown and piping hot throughout.