Go Back
Mince and Tatties

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2
Course: Main Course
Cuisine: British, Scottish
Calories: 483
Ingredients Method

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

Method
 

For the Mince
  1. 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.
  2. Slowly soften the onions, carrots, and celery in the leftover fat. Add the garlic, thyme, and bay leaves and cook for 2-3 minutes.
  3. 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.
  4. 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
  1. 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.
  2. Drain the potatoes, and wipe the pan clean. Add the potatoes back to the pan, mash with a fork, and mix through the butter.
  3. Serve the mince over the taties with peas.