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Mince and Tatties

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the onions, carrots, celery and crumbled Oxo cube and cook, stirring, for five minutes.
  3. Stir in the Worcestershire sauce, tomato paste and garlic.
  4. Add the wine or beer (or you can simply use more beef stock) and simmer until most of the liquid is gone.
  5. 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.
  6. 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.
  7. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.