Mince and Tatties (Traditional Scottish Recipe)
Mince and Tatties reminds me of dinners at my Gran and Papa’s house when I was wee - it brings back all the nostalgia. It's a warming, cosy and hearty dish that is perfect when you need the ultimate Scottish comfort food to remind you of home.
Ingredients
- 2 tablespoon oil
- 2 carrots
- 1 onion
- 1 tablespoon mixed herbs
- 500 g beef mince ground beef
- 1 beef stock cube
- 800 ml water
- 2 teaspoon Worcestershire sauce optional
- gravy granules or powder optional
- salt & pepper
Instructions
- Prepare the vegetables: peel and finely chop 2 carrots and 1 onion
- Add the chopped vegetables to a pot with 2 tablespoon oil & 1 tablespoon mixed herbs - cook until vegetables have softened
- Add 500 g beef mince to pot, seasoned with salt & pepper, and brown off the mince (approx 10 minutes)
- Add 2 teaspoon Worcestershire sauce (optional) and 1 beef stock cube dissolved in 800 ml water
- Simmer the mince on a medium heat for approx. 30 minutes
- Optional: add gravy granules or powder and stir through, allow to simmer for further 5 minutes (until thickened)
- Serve alongside some mashed potatoes and green veg of choice (peas, broccoli, cabbage are all good options)
Notes
- Buy the best quality ground beef you can afford from your local butcher. The hero of the dish is mince; so to achieve the perfect taste and texture I would personally recommend 10-20% fat beef mince.
- Cooking times will vary: the volume of water you require may be different to the recipe as stated. If you want to add whole onions to cook and soften whilst the mince cooks, add enough water to cover the onions. Simmer until the water reduces enough to suit your needs.
- Gravy: If you aren’t adding gravy granules (or powder) then you won’t need as much liquid at the end to mix it through. But if you are, you can add more water as required.
- Thickening: if you don’t want to add gravy but want to thicken the beef stock, then you could add some plain (all purpose) flour to the mince after it has been browned but before the stock is added, or some cornflour mixed with water at the end.
- Mashed Potatoes: for the perfectly silky potatoes, I would use a combination of both butter and milk when mashing. Or user a ricer for the smoothest potatoes.
Nutrition
Calories: 408kcalCarbohydrates: 6gProtein: 22gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 89mgSodium: 396mgPotassium: 509mgFiber: 1gSugar: 3gVitamin A: 5184IUVitamin C: 6mgCalcium: 50mgIron: 3mg
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