Scottish Mince and Tatties (Minced Beef and Potatoes)
A classic Scottish comfort dish made with savory minced beef, onion and carrots in a rich gravy, served with creamy mashed potatoes for a simple, hearty meal.
Ingredients
For the tatties (potatoes):
- 2 pounds (1 kg) potatoes peeled and cut into large chunks
- 4 tablespoons butter or to your taste
- ⅓ cup (100 ml) cup milk warm
- Salt to taste
For the mince:
- 2 tablespoons vegetable oil
- 1 pound (453 grams) minced/ground beef
- 1 cup (128 grams) onion peeled and chopped
- ½ cup carrot peeled and chopped small
- 1 tablespoon plain/all-purpose flour (only if making gravy option B below)
For the gravy (choose one):
- Option A: 4 heaped teaspoons Bisto granules dissolved in 2 cups (1 pint) boiling water low sodium if possible
- Option B: 2 cups (1 pint) beef stock (store-bought or made with 2 Oxo/Bovril/Bouillon cubes) low sodium if possible
- Option C: My from-scratch gravy recipe
Instructions
Make the tatties (potatoes):
- Place potatoes in a large pan and cover with water by 2 inches (5 cm). Bring to a boil and cook until tender (15–20 minutes). Drain well. Mash with butter, warm milk, and salt until smooth, or leave whole if preferred.
Make the mince:
- Heat oil in a large frying pan over medium-high heat. Add the beef, onion, and carrots. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the liquid in the pan has evaporated. If using Gravy Option B, sprinkle the flour over the meat and stir for 1 minute to cook out the raw flour taste.
Add the gravy:
- Stir in your chosen gravy or broth (and the HP sauce, if using) into the meat. Reduce the heat to low and simmer for 10 minutes, or until the carrots are tender and the gravy has thickened.
- Taste and add salt only if needed.
Video
Nutrition
Serving: 1 | Calories: 475kcal | Carbohydrates: 45g | Protein: 37g