The Best Mince and Tatties Recipe {Scottish Beef}

5 from 6 votes

The Best Mince and Tatties Recipe {Scottish Beef}

This Scottish mince and tatties recipe has been a family favourite all over the world for centuries. With ground beef and carrots cooked in a thick rich ale gravy, it's proper comfort food with a good dollop of creamy mashed potatoes.

Prep Time10

Cook Time25

Total Time30

Course: dinner

Cuisine: Scottish

Keyword: baby potatoes, beef, beef stew, carrots, mashed potatoes, minced beef, tatties

Servings: people

Calories: 613kcal

Author: Vikkie Lee

Equipment

Ingredients

Mince

1 tablespoon Rapeseed oil
1 large Onion diced
1 clove Garlic minced
1 lb Minced beef (500g)
3 tablespoon Plain flour
2 large Carrots peeled and cubed
¼ stick Celery
1 & ¾ cup Beef stock (400ml) Made with 1 & ½ stock cubes)
1 cup Porter or dark ale We used Guinness
1 tablespoon Worcestershire sauce
1 OXO cube Omit if can't find
Pinch Sea salt
Pinch Ground black pepper
2 Sprigs Fresh thyme Or 1 teaspoon dried thyme

Tatties

2.6 lb Potatoes (1.2kg) Or 4 large potatoes, peeled and quartered
2 Bay leaves
¼ cup Milk (60ml)
4 tablespoon Butter

Instructions

First, add potatoes to a large pan with enough water to cover and add the bay leaves and salt, then cook for 15-20 minutes or until tender.
Tip: you might want to use a tiered steamer and cook 2 cups of garden peas on the top too!
Meanwhile, in a large skillet, add the oil to a large frying pan and sauté the chopped onions and minced garlic if using.
The next step is to add a pound of mince and fry until it's all browned off.
Then stir in your chosen flour and cook while stirring for 1 minute until everything is coated before you add the diced vegetables.
Now add everything else and cook on medium-high heat until boiling. Then reduce to medium to low heat and simmer for 20 minutes, stirring occasionally.
Note: if you find it evaporates too quickly, add a dash more water and cover with a lid if necessary and continue cooking.
Once the carrots are tender and you have a thick gravy consistency.
Now drain the potatoes, discard the bay leaves and mash with the milk, butter and salt and pepper to taste.
Serve together with the peas if cooked and enjoy on a cold days!

Video

Notes

You might think there's a lot of water initially, but after 20 minutes, trust me, the flour helps give it the consistency of a thick stew.

Also, I do recommend stirring occasionally in case it catches on the bottom and if it evaporates too quickly, you can always add tablespoons of the cooking water from your boiling potatoes and cover the pan with a lid.

Furthermore, any large carrots lumps should now be soft. If your root vegetables are still firm, you know you need to simmer for a few more minutes.

Nutrition