This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the classic Scottish dish called Mince and Tatties!
Movie Night – Gregory’s Girl
Recently we selected for our Sunday movie night the Scottish coming of age film called “Gregory’s Girl.” It’s about Gregory, a super geeky teenager who falls head over heels for Dorothy. Dorothy’s skills as a footballer (soccer, to us Americans) lands her a place on the school football team, actually taking Gregory’s place. You’ll have to watch it to find out what happens next. 🙂 It’s a super cute film and really funny!
On movie nights I’ll cook a meal that has something to do with the film we are watching. The inspiration for the meal could be something eaten in the film, or perhaps the setting. This time it was the beautiful country of Scotland (the setting) which inspired the meal. This is how I discovered the delicious Scottish dish called Mince and Tatties!
What is Mince and Tatties?
Mince and tatties is basically minced beef and mashed potatoes. Tatties is Scottish speak for potatoes. 🙂
This is a classic Scottish dish, extremely popular in Scotland! This dish is also renowned for being served in school canteens (or cafeterias) in Scotland.
There are many variations on this dish. Usually there are some root vegetables thrown in, and the beef may be cooked in beef stock with an extra stock cube thrown in for added depth of flavor.
The Ingredients You Will Need To Make Mince and Tatties
I was aiming for an incredibly richly flavored mince. Therefore this recipe calls for simmering beef mince and diced veg in beef stock, with extra beef flavor bouillon added. Oh, and let’s not forget a healthy dash of Worcestershire Sauce thrown in as well!
Here is the list of ingredients:
- Beef mince (I used and recommend ground sirloin)
- Olive oil
- Beef Stock
- Beef bouillon or beef stock cube
- Worcestershire sauce
- Salt and pepper to taste
- Potatoes for your tatties! Butter, 1/2 and 1/2 and salt and pepper to season your tatties.
The Method To Make The Most Delicious Mince and Tatties!
It’s very simple to make Mince and Tatties!
You will start by sautéing the chopped garlic, onion, and shallot until softened.
Now add beef and fry until browned. Follow that by adding the finely diced carrots and celery, beef stock, beef bouillon, and Worcestershire sauce.
Bring this to the boil, and simmer for around an hour. Taste and adjust for seasoning. That’s it for the Mince part!
Meanwhile you can make up your Tatties (mashed potatoes) while the mince part is simmering.
Recommended Dishes To Serve Alongside Mince and Tatties!
I ended up serving my Mince and Tatties with some peas and rainbow roasted carrots.
Steve said he really enjoyed it, and called it a wholesome meal. 🙂
He’s right! I would also add the adjectives “hearty,” “warming” and “comforting” to describe this meal!
I absolutely know that your family will love this! The simmering takes a little time, but I promise you this is worth waiting for!
Lastly, I also recommend the film “Highlander” as a film to accompany this meal…if you are like me and enjoy movie nights with food. 🙂
I hope you will make and enjoy this dish!
Some Other Recipes You May Enjoy!
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Super Duper Scottish Mince and Tatties!
- Large skillet with cover for Mince
- Small saucepan for Tatties
- Tattie masher
- 1 tbsp olive oil
- 1 lb leanish beef mince I used and recommend ground sirloin
- 1 ts beef bouillon or 1 beef stock cube
- 2 cups beef stock or broth
- 1 shallot finely chopped
- 1/2 large onion finely chopped
- 1 celery stalk finely chopped
- 1 carrot peeled and finely chopped
- Worcestershire sauce to taste
- salt to taste
- pepper to taste
- 3 Russet potatoes peeled and chopped into bite sized pieces
- 6 tbsp butter
- 1/4-1/2 cup half and half to your taste
- salt to taste and for boiling the tatties
- pepper to taste
- Heat up 1 tbsp of olive oil in a large skillet on med high. Once hot add the garlic, shallot, and onion and stir fry for around 3-5 minutes until softened.
- Add the beef, and stir and cook until browned (about 5 minutes).
- Once browned, add the finely diced celery, carrot, 2 cups beef broth, beef bouillon or beef stock cube, and a dash or two of Worcestershire sauce. Stir and bring to the boil.
- Lower to a simmer, cover, then simmer for 45 minutes. Remove the cover, then increase the heat a bit and cook for another 15 minutes, or until almost all of the liquid has been absorbed.
- Add salt and pepper to taste. Add additional Worcestershire sauce if desired!
- Place your peeled and cut up potatoes in a small saucepan and add water, just enough to cover. Throw in a couple of pinches of salt.
- Bring this to the boil, then simmer uncovered until the potatoes are fork tender…around 7-10 minutes.
- Drain, then mash with your tattie masher. 🙂 Add butter, 1/2 and 1/2, salt and pepper to taste and then stir to incorporate. Adjust for seasoning after stirring.