In a large frying pan over medium heat, brown the mince along with the onions, mixed herbs, salt, pepper and mustard.
Once the mince is browned, cover with water and add the diced carrots, Worcestershire sauce and Tabasco. Add more salt and pepper to taste, if desired. Leave to simmer for about an hour and a half, partially covered. I find that the longer you simmer the mince the more tender it will be.
Mix in the gravox and cook a further 10 minutes. Meanwhile, place the peeled and diced potatoes into a saucepan with water to cover and place on high heat to boil for 10 to 15 minutes, until tender. Drain and mash with butter and salt and pepper to taste.
Spoon mince onto plates and top with mashed potatoes. Serve immediately.