Mince and Tatties
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
828 kcal
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Course
Main Course, Lunch
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Cuisine
British
Mince and Tatties
Description
Mince and Tatties features a savory sauté of minced meat cooked with nicely browned onions and seasoned well with salt and pepper. Oat flour is added to thicken the mixture before incorporating diced rutabaga, carrot, thyme, porter beer, and beef stock, which combine to create a rich, dark gravy as it simmers and reduces. Meanwhile, yellow potatoes are boiled, drained, and mashed with butter, cream, and white pepper to create a silky side called tatties. This filling meal balances robust flavors from the meat and vegetables with the creamy smoothness of the mashed potatoes, delivering a classic comfort dish often enjoyed in Scotland and Northern England.
Ingredients
MINCE
- 3 tablespoons bacon fat or beef drippings, butter or oil
- 1 onion minced, large, yellow
- 1 1/2 pounds ground venison or ground beef, lamb or turkey
- salt
- 2 tablespoons oat flour or regular flour
- 1 rutabaga peeled and diced
- 1 carrot peeled and diced, large, fat
- 1 teaspoon thyme dried
- 1 teaspoon black pepper
- 2 cups porter beer or other dark, malty beer
- 2 cups beef stock or venison stock
- Maggi seasoning optional, a few dashes
- 2 teaspoons Worcestershire sauce
TATTIES
- 2 pounds yellow potato peeled and cut into chunks
- salt
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/2 teaspoon white pepper (optional)
Instructions
MINCE
- Heat the bacon fat or other cooking oil in a large frying pan over medium high heat. Sauté the onions until they are nicely browned, about 6 minutes. Stir in the ground meat, salt everything, and brown the meat well, which should take another 6 to 10 minutes. This stage is important, as the browning adds a ton of flavor to the finished dish.
- Sprinkle the oat flour (or regular flour) over everything and mix well. Let this cook a minute or two, then add the remaining ingredients, stirring well. Bring this to a rolling boil, then drop the heat to a simmer and let this cook down into a nice gravy. This usually takes about 15 to 20 minutes.
TATTIES
- When the onions and meat are cooking, put the potatoes in a pot, cover with water and bring to a boil. Add a good pinch of salt, and simmer until tender.
- Drain the potatoes, then return them to the pot. Drop the heat to low. Let the potatoes steam out for about 30 seconds, then add the butter and mash well. Keep mashing while adding the cream. Mix in the white pepper, if using, and salt if it needs it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 828 kcal
% Daily Value*
| Calories | 828kcal | 41% |
| Carbohydrates | 62g | 21% |
| Protein | 47g | 94% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 193mg | 64% |
| Sodium | 558mg | 23% |
| Potassium | 2218mg | 47% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 3142IU | 63% |
| Vitamin C | 72mg | 80% |
| Calcium | 139mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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