Mince and tatties
Scotland's favourite comfort food: beef mince simmered with onion and carrot in a rich gravy, with a big pile of buttery mashed potatoes.
- Serves4
- Prep15 min
- Cook50 min
- HeatMild
Every Scottish family has its own version. The secret is browning the mince properly before the gravy goes in, then letting it bubble gently until it's thick and glossy. Serve with plenty of mash and a few peas on the side.
Ingredients
- For the mince
- For the tatties
Ask at the counter for750g beef mince
Cut: Beef mince
Method
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Heat the oil in a large pan over a high heat and add the mince. Break it up with a wooden spoon and fry for 8 to 10 minutes, until it's well browned and any liquid has cooked off.
Add the onion and carrots, turn the heat to medium and cook for 5 minutes, stirring, until the onion softens.
Stir in the flour and tomato purée and cook for a minute. Pour in the hot stock and Worcestershire sauce, stir well and bring to a simmer.
Turn the heat down low, part-cover the pan and simmer for 30 minutes, stirring now and then, until the gravy is thick. Add a splash of water if it gets too thick, and season with salt and pepper.
Meanwhile, boil the potatoes in salted water for 15 to 20 minutes until soft. Drain well, then mash with the butter and warm milk and season.
Serve the mince with a big spoonful of tatties.
Tips
- Brown the mince in two batches if your pan is small. Crowded mince stews instead of browning.
- For a thicker gravy, leave the lid off for the last 10 minutes.
- Lamb mince works too, and gives a slightly sweeter, richer gravy.
Good to know
- Make ahead and freezing
- The mince freezes well for up to 3 months. Make the tatties fresh.
- Heat
- Mild. Add green chillies at the table if you like it hotter.