Mince and Tatties

Name: Mince and Tatties
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 serving
Ingredients: 2 tbsp vegetable oil; 450 (1 pound) steak mince; 2 yellow onions; 2 carrots; 1 celery stalk; 2 tbsp Worcestershire sauce; 1 tsp tomato paste; 1 tsp garlic paste; 1 Oxo beef stock cube; 60 ml (1/4 cup) red wine or beer; 480 ml (2 cups) canned beef broth; salt and pepper; Flat leaf parsley to garnish; 5 large Maris piper potatoes; 1 tsp salt; 2 tbsp butter; salt and pepper

User Reviews

4.5

18 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings
4
Calories
574 kcal
Course
Main Course
Cuisine
Scottish

Mince and Tatties

Shawn Wheeler

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Mince and tatties is a classic Scottish recipe that’s easy to make and incredibly delicious. Tender minced beef in a rich gravy served with mashed potatoes is total comfort food heaven!

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Ingredients

Servings

For the Mince

2 tbsp vegetable oil or cooking spray for SW version
450 (1 pound) steak mince or use lean ground beef for SW version
2 yellow onions , finely diced or minced
2 carrots , diced
1 celery stalk , finely diced
2 tbsp Worcestershire sauce
1 tsp tomato paste
1 tsp garlic paste or minced garlic
1 Oxo beef stock cube , crumbled to a powder
60 ml (1/4 cup) red wine or beer (optional!)
480 ml (2 cups) canned beef broth or beef stock (Knorr Stockpots are a good option)
salt and pepper , to taste
Flat leaf parsley to garnish

Mashed Potatoes

5 large Maris piper potatoes , peeled and cubed
1 tsp salt
2 tbsp butter
salt and pepper , to taste

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Instructions

Heat a little vegetable oil and brown the mince, breaking it up with the back of a wooden spoon. Cook over high heat for five minutes, until nicely coloured.
Add the onions, carrots, celery and crumbled Oxo cube and cook, stirring, for five minutes.
Stir in the Worcestershire sauce, tomato paste and garlic.
Add the wine or beer (or you can simply use more beef stock) and simmer until most of the liquid is gone.
Add the beef broth and bring to a rolling simmer. Partially cover the pan, lower the heat and gently simmer for an hour. Give the mince an occasional stir to check on liquid levels.
Meanwhile boil the potatoes in salted water for 15 minutes or until fork tender. Drain, reserving some of the liquid. Mash with the butter adding some of the cooking water or a bit of milk if needed. Taste and season.
Taste the mince and add salt and pepper. Garnish with chopped parsley or celery leaves.

Notes

If you want to cook your mince and tatties in a slow cooker you can follow the same recipe, browning the beef and cooking the vegetables then transferring to a slow cooker with only 240ml (1 cup) of beef broth and cooking for 6 hours on low or 4 hours on high. Since the slow cooker doesn't allow for any evaporation you might need to add a tablespoon of cornflour to thicken the gravy.
Instant Pot
To cook in an Instant Pot use the sauté function to brown the beef and cook the vegetables then cook on High Pressure for 30 minutes. Use 180ml (3/4 cup) of total liquid and stir in some cornflour slurry to thicken if needed.

Nutrition Information

Show Details

Calories 574kcal (29%) Carbohydrates 56g (19%) Protein 31g (62%) Fat 25g (38%) Saturated Fat 14g (70%) Trans Fat 1g Cholesterol 88mg (29%) Sodium 1445mg (60%) Potassium 1768mg (51%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 5304IU (106%) Vitamin C 59mg (66%) Calcium 83mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 574 kcal

% Daily Value*

Calories	574kcal	29%
Carbohydrates	56g	19%
Protein	31g	62%
Fat	25g	38%
Saturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	88mg	29%
Sodium	1445mg	60%
Potassium	1768mg	38%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	5304IU	106%
Vitamin C	59mg	66%
Calcium	83mg	8%
Iron	5mg	28%