Fry the onion and carrot gently in oil for 5-6 minutes.
Remove from the pan and set aside. Turn the heat up and crumble Minced Steak into the hot pan. Break it up with a wooden spoon, and brown it all over. Do this in batches if necessary – don’t crowd the pan, or the mince will stew rather than browning nicely.
Add the onion and carrot back to the pan with the flour, and stir in the beef stock – it should come about ¾ of the way up the mince. You can top it up later if required.
Add Marmite (optional).
Turn the heat down to a gentle simmer, and cook, leaving the lid off, for half an hour or so, stirring occasionally.
Use this time to prepare your tatties – either simple new potatoes, boiled in their skins, or fluffy, buttery mash.
When the mince gravy has thickened, check it for seasoning – the Marmite will add some salt, but you may need a little more, and some pepper to taste.