0 from 81 votes
Mince and Tatties
One of Scotland's national dishes, this is easy comfort food perfect for ground venison, beef or whatever meat you have handy. Leftovers make great filling for pasties or bridies.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 828 kcal
Course:
Main Course , Lunch
Cuisine:
British
Ingredients
MINCE
- 3 tablespoons bacon fat, beef drippings, butter or oil
- 1 large yellow onion, minced
- 1 1/2 pounds ground venison, beef, lamb or turkey
- salt
- 2 tablespoons oat flour, or regular flour
- 1 rutabaga, peeled and diced
- 1 large, fat carrot, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 2 cups porter or other dark, malty beer
- 2 cups venison or beef stock
- A few dashes of Maggi seasoning (optional)
- 2 teaspoons Worcestershire sauce
TATTIES
- 2 pounds yellow potatoes, 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.
Cup of Yum
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
Calories
828kcal
(41%)
Carbohydrates
62g
(21%)
Protein
47g
(94%)
Fat
40g
(62%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.5g
Cholesterol
193mg
(64%)
Sodium
558mg
(23%)
Potassium
2218mg
(63%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
3142IU
(63%)
Vitamin C
72mg
(80%)
Calcium
139mg
(14%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 828
% 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.