Recipe For Mince and Tatties
Scottish Recipes > Mince and Tatties
My thanks to Linda McArdle from Inverness, Scotland for this recipe.
This has always been one of the nation's favourite dishes, and there's probably hundreds of different ways of cooking it. What's yours?
Mince and Tatties : Serves 3
500 grams of lean steak mince (ground beef)
1 lb potatoes
1x large onion
2x beef stock cubes
Beef gravy granules
1x clove garlic
2x bay leaves
Salt & black pepper
Gently brown the mince in a large saucepan with nothing added. When browned, simmer for a further 5 minutes stirring frequently.
Add salt, black pepper (according to taste) 1/2 teaspoon of chilli powder, finely chopped onion, sliced garlic clove, and 2 bay leaves.
Mix 4 teaspoons gravy granules in 100 ml boiling water (about 1 mug) and add to mince with stock cubes. Continue simmering for 20 minutes.
Peel potatoes and cut in quarters, add salt and bring to boil in pan. When tender, drain off water. If you prefer mashed potatoes, add a large knob of butter, a splash of milk, and mash until creamy.
Serve your mince and potatoes with either peas or carrots, or both.
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