The Running Chef

This simple mince and tatties recipe brings comfort to a cold night. The slow stewing process adds richness to a dish consisting of little else but minced meat and a few vegetables.

What is Mince and Tatties?

Mince and Tatties is a dish of Scottish origin consisting of mincemeat, usually beef and mashed potato. Recipes vary considerably across both regions and generations. Still, the general consensus seems to agree on a thick sauce to bind the meat together. However, mince and tatties are well-known for their peasantry status, meaning they are recipes fuelled by sustenance rather than greed. This means the usual ingredients might include other vegetables, but traditionally, it would be made with whatever was at hand.

Mince and Tatties was a popular choice to serve in school canteens for the same reasons as it survived throughout the ages. Its ability to utilise poorer quality ingredients while serving many people made it suitable for school lunches. The mince could be kept hot without drying out and only improving with time. Nowadays, chefs have tried to create more modern versions of the dish, resulting in a boom in the popularity of the Scottish classic.

Mince

My mince and tatties recipe calls for simple ingredients to add to the richness of the beef. Most recipes call for carrots and onions, but I like to add celery as it adds a deep savouriness to the simmering stew. Tomato puree and flour let the dish thicken, and add a deep umami flavour to the mincemeat. Beef stock, for me, is a must. However, some recipes call for gravy granules to create a thick sauce for this recipe.

Regarding the vegetables, I like to cut them small enough to blend in with the mincemeat. However, slow cooking will break the vegetables down no matter how large you chop them. Therefore, don’t worry about knife skills. It’s supposed to be a quick dish prepared to feed a large family with little effort.

It may not be traditional, but I love adding a little bit of garlic to help bring out the flavours of everything else. When using thyme for stews, I like to throw the sprigs in whole and remove them before serving once the leaves have fallen off and they’ve infused the dish.

To finish the dish, I added the UK’s answer to parmesan or soy sauce, Worcestershire sauce. In addition, I like to add a side of peas to complete the meal in a typically British fashion.

Tatties

Tatties are the easiest vegetable to understand as it refers to potatoes. Authors and chefs have argued about what potatoes are best to use. I prefer Maris piper potatoes as they’re versatile, meaning unused potatoes can be used again another day. They’re fluffy but don’t fall apart during cooking. This variety is also easily found and most often available in UK supermarkets.

I try not to make the tatties like mashed potato but prefer to keep them chunkier. I use the back of a fork to mash the potatoes and mix through some melted butter. Then, add salt to taste.

Print

Mince and Tatties

Mince and Tatties is a dish of Scottish origin consisting of mincemeat, usually beef and mashed potato. Recipes vary considerably across both regions and generations. Still, the general consensus seems to agree on a thick sauce to bind the meat together.

Course Main Course

Cuisine British, Scottish

Keyword Beef, Beef mince, Burns Night, comfort food, Mashed Potato, mince meat

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2

Calories 483kcal

Ingredients

For the Mince

• 1 Tbsp Vegetable Oil
• 500 g Beef Mince
• 1 Large Onion Diced
• 2 Large Carrots Diced
• 2 Celery Sticks Diced
• 3 Garlic Cloves Peeled, and Chopped
• 3 Sprigs of Thyme
• 3 Bay Leaves
• 1 Tbsp Plain Flour
• 1 Tbsp Tomato Paste
• 500 ml Beef Stock
• 1 Tbsp Worcestershire Sauce
• Salt / Pepper to taste

For the Tatties

• 1 kg Maris Piper Potatoes Peels & Cut into 2cm Chunks.
• 1 tsp Salt + Extra to Taste
• 30 g Butter

Instructions

For the Mince

• Heat the oil in a large pan over medium heat and brown the mince. You may need to do this in batches. Drain and set aside.
• Slowly soften the onions, carrots, and celery in the leftover fat. Add the garlic, thyme, and bay leaves and cook for 2-3 minutes.
• Return the beef to the pan and add the flour and tomato paste. Cook for a further 2-3 minutes until the taste of the flour has cooked out.
• Add the stock and Worcestershire sauce. Bring to a boil and reduce to a simmer for 45 minutes or until the sauce is thick. Season with salt to taste

For the Tatties

• While the mince slowly simmers, bring a pan of salted water to the boil, add the potatoes, and cook for 20-25 minutes until soft.
• Drain the potatoes, and wipe the pan clean. Add the potatoes back to the pan, mash with a fork, and mix through the butter.
• Serve the mince over the taties with peas.

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