Once the fat is warm/butter is melted, add the onion and cook on a moderate (middle) heat for about 10m. You don’t want the onions to brown, you want them to go translucent and soft enough to be squashed by the back of your wooden spoon
When the onions are cooked, add your diced potato, carrot and celery. Season. Place the lid on.
Turn the heat down a little so that the veggies ‘sweat’ and get a little soft. This takes around 10m.
Now that the chopped veggies are ready, pour the milk over and bring to the boil.
DO NOT LEAVE YOUR PAN! Milk can boil over v quickly!
As soon as it’s boiling turn the pan down so it’s simmering (that is, little bubbles are popping up but it’s not boiling hard)
Timer on for 15m; keep checking the the veggies are done by pulling a couple out and checking if they are soft. Depending on how large/small you’ve cut them, this could take anything between 15 & 25m**
If using peas/sweetcorn, add them now.
Add the crumbled meat, boil it through and serve with lots of buttered bread.
** If you’re making the soup in advance, turn the heat off and leave to cool. Do not add the meat and store separately. When you’re ready to eat, heat the soup; as it comes to boil add the meat and let the soup boil for a minute or so, to make sure that the meat is fully hot. Do not reheat.