Description
Mince and Tatties is a comforting Scottish weeknight dinner featuring savory ground meat cooked with onions, carrots, and herbs in a rich gravy, served alongside creamy mashed potatoes. This hearty dish combines simple, wholesome ingredients into a satisfying meal full of deep, complex flavors.
Ingredients
For the Mince:
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large carrot, peeled and finely diced
- 1 1/2 pounds ground beef, lamb, venison, or turkey
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 3 cups low-sodium beef stock
- Kosher salt and freshly cracked black pepper, to taste
For the Tatties:
- 2 pounds yellow or Yukon Gold potatoes, peeled and cut into chunks
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Sauté Vegetables: In a large saucepan, melt the butter over medium heat. Add the finely chopped onions and diced carrots, then sauté until they become soft, golden, and translucent, approximately 8 to 9 minutes.
- Brown the Meat: Add the ground meat to the pan, breaking it apart with a spatula. Season with salt and freshly cracked black pepper. Cook until the meat is evenly browned, about 6 minutes.
- Incorporate Flour and Herbs: Stir in the dried thyme and all-purpose flour, combining thoroughly. Allow the flour to cook with the meat and vegetables for 1 to 2 minutes to eliminate the raw taste.
- Add Flavorings and Stock: Mix in the tomato paste and Worcestershire sauce. Then pour in the low-sodium beef stock, stirring well to blend all ingredients together.
- Simmer the Mince: Bring the mixture to a boil, then reduce to a simmer. Stir frequently to prevent sticking, and cook until the liquid reduces to a thickened, rich gravy, about 15 to 25 minutes.
- Prepare the Potatoes: While the mince is cooking, place the peeled potato chunks into a saucepan filled with heavily salted cold water. Bring to a boil and cook until the potatoes are fork tender, usually around 15 to 20 minutes.
- Drain and Mash Potatoes: Drain the potatoes and return them to the pot over low heat. Mash the potatoes alone to allow excess steam and moisture to escape.
- Finish the Tatties: Add the butter, heavy cream, and season with kosher salt and freshly cracked black pepper. Continue mashing until the butter melts and all ingredients are evenly combined, resulting in creamy mashed potatoes.
- Serve: Spoon the tatties onto plates or into bowls, then top generously with the warm mince mixture. Serve immediately and enjoy your hearty Scottish meal.
Notes
- Ground beef is most commonly used, but venison, lamb, or turkey can be substituted depending on preference.
- For a richer flavor, use homemade beef stock if available.
- Adjust the thickness of the mince gravy by simmering longer or adding more stock as needed.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Leftover mince and tatties can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Scottish
