Easy Scottish Mince and Tatties Recipe

Scottish Mince and Tatties Recipe

Mince and tatties is a Scottish staple, most Scot’s will have eaten this growing up – although me, being wierd, didn’t like mince and tatties and so i had tatties and dumplings, also known as Doughballs in our family and possibly in the Glasgow area.

Mince and Tattie FAQ

Stock or gravy?

We prefer to use stock to flavour our mince and tatties, other use gravy such as Bisto.  Use whatever one you prefer the taste off.

Minced Beef

We’ve  prefer to use 20% fat beef as it is tastier, however, you can use lean beef and add extra seasoning.

Add dumplings

Dumplings just add a bit of extra stodge to this comforting dish.  Click here for our dumplings recipe.

Easy Scottish Mince and Tatties Recipe

Ingredients

500g minced beef
1 large onion, diced
2 carrots, diced
2 tbsp butter
350-450ml beef stock
2 tbsp Worcestershire Sauce (optional)
2 tbsp Cornflour
800g Maris Piper or King Edward potatoes chopped
25g butter

Method

Heat your saucepan over a medium heat and add the butter.

Once the butter has melted,  add the onions.  Cook the onions until soft.

Add the mince, breaking it up with a wooden spoon.

Brown the mince.

Add the sliced carrots, stock, and Worcestershire sauce to the mince mixture.

Mix the cornflour with some water to make a smooth slurry, then mix into the mince mixture.  Add the cornflour mix slowly and stir to avoid lumps.

Turn the heat down to a simmer and let it bubble away until the carrots are cooked.

While the mince is cooking make the tatties.

Add the potatoes to a pan and cover in salted cold water, bring to the boil and simmer for about 15 mins until tender.

Drain well, then allow to steam-dry for a few mins.

Mash an mix in the butter, then season with salt and pepper.

Easy Scottish Mince and Tatties Recipe

traditional Scottish mince and tatties

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Course Main Course

Cuisine scottish

Ingredients

  

• 500 g minced beef
• 1 large onion diced
• 2 carrots diced
• 2 tbsp butter
• 350-450 ml beef stock
• 2 tbsp Worcestershire Sauce optional
• 2 tbsp Cornflour
• 800 g Maris Piper or King Edward potatoes chopped
• 25 g butter

Instructions

 

• Method
• Heat your saucepan over a medium heat and add the butter.
• Once the butter has melted,  add the onions.  Cook the onions until soft.
• Add the mince, breaking it up with a wooden spoon.
• Brown the mince.
• Add the sliced carrots, stock, and Worcestershire sauce to the mince mixture.
• Mix the cornflour with some water to make a smooth slurry, then mix into the mince mixture.  Add the cornflour mix slowly and stir to avoid lumps.
• Turn the heat down to a simmer and let it bubble away until the carrots are cooked.
• While the mince is cooking make the tatties.
• Add the potatoes to a pan and cover in salted cold water, bring to the boil and simmer for about 15 mins until tender.
• Drain well, then allow to steam-dry for a few mins.
• Mash an mix in the butter, then season with salt and pepper.

Keyword comfort food, mince, potatoes, scotland, scottish, traditional meal, winter warmer

Other Dishes to Try

Hot Peas – A classic winter warmer

Steak Pie – flaky puff pastry atop glorious steak

Scottish Morning Rolls – perfect for a roll n sausage or tattie scone!