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!
Jump to:
- Movie Night - Gregory's Girl
- What is Mince and Tatties?
- The Ingredients You Will Need To Make Mince and Tatties
- The Method To Make The Most Delicious Mince and Tatties!
- Recommended Dishes To Serve Alongside Mince and Tatties!
- FAQ
- Some Other Recipes You May Enjoy!
- Join Me On A Fun Food Journey!
- Super Duper Scottish 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 creamy mashed potatoes. Tatties is Scottish speak for potatoes. 😊
This is one of the classic Scottish recipes, 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 comfort food meal. 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.
Scottish mince and tatties is perfect for cold winter nights, or anytime you desire a hearty meal!
The Ingredients You Will Need To Make Mince and Tatties
I was aiming for an incredibly richly flavored mince. Therefore this simple recipe calls for simmering beef mince and minced 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 for your mince:
- Beef mince (ground beef) - I used 85% lean beef/15% fat
- Olive oil
- Onion (select a large onion)
- Garlic
- Shallot
- Celery
- Large Carrot
- Beef Stock or beef broth
- Beef bouillon gravy granules or beef stock cube
- Worcestershire sauce
- Salt and pepper
And for your tatties:
- Russet potatoes for your tatties!
- Butter
- Heavy cream
- Salt
- Black pepper
So let's get ready to make this fabulous ground beef recipe!
The Method To Make The Most Delicious Mince and Tatties!
It's very simple to make this Mince and Tatties recipe!
Heat up 1 tablespoon of olive oil in a large pan or skillet on medium heat. Once hot add the garlic, shallot, and onion and stir fry for around 2-3 minutes until softened.
Now add beef, breaking up the ground meat with a wooden spoon, and fry until browned. Once browned, add the finely diced celery, carrot, 2 cups beef broth, beef bouillon or beef stock cube, Worcestershire sauce and salt and pepper. Stir and bring to the boil on medium-high heat.
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. Or, you can leave it covered for the last 15 minutes if you like it more saucy!
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.
Place your peeled and cut up potatoes in a small saucepan and add water, just enough to cover. Add ¼ ts of salt.
Bring this to the boil on high heat, then lower to a simmer uncovered until the potatoes are fork tender...around 7-10 minutes.
Drain then add butter and allow it to melt. Now mash with your tattie masher. Add the heavy cream, salt and pepper, and then stir to incorporate. Adjust for seasoning after stirring.
If your mince is still cooking, you can keep your tatties warm on a very low heat until it is ready.
Recommended Dishes To Serve Alongside Mince and Tatties!
I ended up serving my Mince and Tatties with some peas and roasted carrots.
My husband Steve, who is a meat and potatoes lover, 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 wonderful meal courtesy of Great Britain! 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 that this dish will become a family favourite!
FAQ
Store any leftover mince and tatties in an airtight container in your refrigerator. This is best enjoyed within 3 days.
If you would like to thicken your mince and tatties, you could add some plain flour, a little cornflour, or even some Scottish oats!
Some Other Recipes You May Enjoy!
Here are some other recipes that you may enjoy!
Join Me On A Fun Food Journey!
If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Super Duper Scottish Mince and Tatties!
Equipment
- Large pan or skillet with cover for Mince
- Small saucepan for Tatties
- Tattie masher
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 ts beef bouillon or 1 beef stock cube
- 2 cups beef stock or broth If you like a saucier dish, feel free to add another ½ cup to cup of beef stock or broth! I used unsalted beef broth
- 1 shallot minced
- 5 cloves garlic minced
- ½ large onion minced
- 1 celery stalk minced
- 1 large carrot peeled and minced
- 2 ts Worcestershire sauce plus additional to taste
- ½ ts salt plus additional to taste
- ½ ts pepper plus additional to taste
Tatties
- 1.5 lb Russet potatoes peeled and chopped into small pieces
- 6 tablespoon butter
- ¼ cup heavy cream add more if you like!
- 1 ts salt ¼ ts for salting the water, and ¾ ts for the potatoes
- ½ ts pepper to taste
Instructions
- Heat up 1 tablespoon of olive oil in a large pan or skillet on medium heat. Once hot add the garlic, shallot, and onion and stir fry for around 2-3 minutes until softened.
- Add the beef, breaking it up with a wooden spoon, 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, Worcestershire sauce and salt and pepper. Stir and bring to the boil on medium-high heat.
- 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. Or, you can leave it covered for the last 15 minutes if you like it more saucy! Add more salt, pepper and Worcestershire sauce if desired!
Tatties
- Place your peeled and cut up potatoes in a small saucepan and add water, just enough to cover. Add ¼ ts of salt. Bring this to the boil on high heat, then lower to a simmer uncovered until the potatoes are fork tender...around 7-10 minutes.
- Drain then add butter and allow it to melt. Now mash with your tattie masher.
- Add the heavy cream, salt and pepper, and then stir to incorporate. Adjust for seasoning after stirring.
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