Mince and Tatties
Savoury minced beef slowly simmered in rich onion gravy, served alongside creamy, buttery mashed tatties (potatoes). A comforting Scottish weeknight favourite.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Large saucepan
- •Pot with lid
- •Potato masher
- •Wooden spoon
- •Colander
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 34 g
- calories
- 520 kcal
Instructions
- 1
Heat the vegetable oil in a large saucepan over a medium heat.
- 2
Add the diced onion and carrots, frying gently for five minutes until soft.
- 3
Add the minced beef and brown thoroughly, breaking up clumps with a wooden spoon.
- 4
Sprinkle the plain flour over the browned meat and stir for one minute.
- 5
Pour in the hot beef stock and Worcestershire sauce, stirring continuously until smooth.
- 6
Season with salt and black pepper, reduce the heat to low, cover, and simmer for 30 minutes.
- 7
Place the potatoes in a large pot, cover with cold salted water, and bring to the boil.
- 8
Boil the potatoes for 15 minutes until tender, then drain completely in a colander.
- 9
Mash the hot potatoes with the butter and warm milk until smooth and fluffy.
- 10
Uncover the mince for the final five minutes of cooking to thicken the glossy gravy.
- 11
Ladle the rich, savoury mince onto plates beside generous scoops of creamy mashed tatties.
Chef's tips
For an authentically dark gravy, add a few drops of gravy browning or a splash of dark ale. Use floury potatoes like Maris Piper or King Edward to ensure fluffy, lump-free mash.
Ingredient substitutions
- plain flour → cornflour (cornstarch) mixed with a splash of cold water for a gluten-free sauce
- minced beef → minced lamb or plant-based mince
Storage
Store leftover mince and tatties separately in airtight containers in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over low heat, stirring in a splash of beef stock to loosen the gravy.
Common mistakes to avoid
- •Boiling the mince too vigorously, which makes the beef tough rather than tender.
- •Skipping the browning step, which reduces the rich, savoury flavour of the final gravy.
- •Mashing the potatoes whilst wet, which creates a heavy and gluey mash.
Serving suggestions
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