Writer, educator, global citizen- I consider myself a student of humanity with a case of chronic wanderlust. I am captivated by new and different, diving head first into any experience that comes along.




This winter seems like it will never end. They are predicting more snow tomorrow.

As I stare out my front window at the hills of snow almost up to the sill, I struggle to understand why people chose to settle here. Well, really anywhere north of say Colorado (and even that gets a little chilly parts of the year). Humans certainly are amazing. But just because you can survive in an environment, doesn’t mean you have to.

I think food plays a part. Or maybe it’s a result. Either way, winter comfort foods tend to be some of my favorites. They stick to the ribs, as my father would say.

This week’s recipe is one of my winter comfort foods, Mince. It is a recipe from my Scottish family that came over on the boat with my granny. My grandfather, not Scottish, had an amended version that cut out the veggies and left the meat and potatoes. He was American.

It also happens to be super easy, which is great when the sun goes down at 3:00 pm and you’re ready for bed by 4:00.


Serves 4 to 6

Prep Time: 15 min. Cook Time: 45 min. Total Time: 1 hour


2-5 lbs. russet potatoes



1 lb. ground beef

1 onion

2 carrots

1 cups frozen peas


1. To make the mashed potatoes, peel and chop the potatoes into large chunks. Put them in a pot and cover with water. Add a dash of salt to the water if desired. Cover and bring to a boil. Reduce heat to a gentle boil and cook until soft, about 10 to 15 minutes.

2. While your potatoes are cooking, prepare the rest of the vegetables. Peel and dice the carrots and onion. Set aside.

3. When a fork easily pierces the potatoes, take them off the heat and drain the water. Using a stand mixer, hand mixer, or one of those old fashioned mashers, mash the potatoes. Add milk and butter until desired consistency.

4. Heat a frying pan over medium heat then add the ground beef. Brown the meat, about 5 minutes. Once the meat is no longer pink, add the onion and carrots. Cook for a further 5 minutes or until the vegetables start to soften.

5. Next, add the stock. Cover and let simmer for 5 to 10 minutes. Remove the lid, stir in the peas, and let the liquid cook down until it is almost gone and the peas are warmed through, maybe another 5 minutes.

6. Serve the meat and vegetable mixture over potatoes. Mix together and enjoy!

*Popsie, my grandfather, would just brown the beef and serve it over the potatoes. He called it SOS. Not sure if that was from the orphanage or the Navy... As children we were much happier when Mom served Popsie's version.

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