Mince and Tatties

Mince and tatties is a common dish in Scottish households consisting of minced beef and mashed potato. Traditionally, the meat came from cheaper cuts of beef, such as chuck and blade or neck and clod, as opposed to the finer cuts used for steaks or roasting joints. However in modern times steak mince is often used.

There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of onions, minced beef, carrots or other root vegetables, seasoning and stock, to which some cooks add thickening agents such as flour, oatmeal or cornflour.

One reviewer of this recipe said, "Traditionally has peas in or with it. I like mine on the side, with a bit of butter through them. Nick Nairn, Scottish chef, serves with sweet potatoes mashed with butter, black pepper and a bit of cream." Another reviewer adds turnips and parsnips to theirs. Some prefer boiled potatoes to mashed.

Left overs, if there are any, can be used in a pastie or as known in Scotland a Bridie.

1 tablespoon oil
1 large onion, finely chopped
1 lb beef mince
2 medium carrots, sliced
1 tablespoon toasted pinhead oats
water (to cover)
1 -2 beef bouillon cube (or equivalent powdered beef bouillon -- Oxo if you can find it)
salt and pepper
gravy mix (Bisto if you can find it)
1 lb boiled potato

Heat the oil in a pan and sauté the onion until it is brown.

Add in the mince and cook until well browned. Drain off any extra grease.

Add the carrots and oats, mix well and pour in enough water to just cover. Crumble in the stock cubes, season and stir. Cover the pan and simmer the mince for about 20 minutes watching that the water doesn't boil away entirely.

Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or cornstarch mixed with a little cold water. It should have the consistency of Sloppy Joes.

Serve the mince with boiled potatoes and peas.

4 servings