📝 About This Recipe
The ultimate Scottish comfort food, Mince and Tatties is a soul-warming staple found in kitchens from the Highlands to the Lowlands. This dish features lean ground beef simmered in a deeply savory, mahogany-colored gravy, served alongside a mountain of buttery, velvet-smooth mashed potatoes. It is a masterclass in simple, honest flavors that transform humble ingredients into a nostalgic masterpiece.
🥗 Ingredients
The Savory Mince
- 500 grams Lean Ground Beef (at least 15% fat for best flavor)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small 1/2cm cubes)
- 500 ml Beef Stock (high quality, hot)
- 1 tablespoon Worcestershire Sauce (for umami depth)
- 1/2 teaspoon Browning Sauce (optional) (such as Kitchen Bouquet or Gravy Salt for dark color)
- 2 tablespoons All-purpose Flour
- 1 tablespoon Vegetable Oil
- 1 teaspoon Dried Thyme
- to taste Salt and Black Pepper (be generous with the pepper)
The Creamy Tatties
- 1 kg Maris Piper or King Edward Potatoes (peeled and chopped into even chunks)
- 50 grams Unsalted Butter (at room temperature)
- 60 ml Whole Milk (warmed)
- 1 teaspoon Salt (for the boiling water)
Optional Garnish
- 1 handful Fresh Parsley (finely chopped)
- 100 grams Frozen Peas (steamed separately or stirred in at the end)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-based skillet or Dutch oven over medium-high heat.
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2
Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until thoroughly browned and slightly crispy at the edges, about 8-10 minutes. Do not rush this; the browning creates the base flavor.
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3
If there is excessive fat in the pan, drain all but one tablespoon. Add the diced onions and carrots to the beef.
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4
Sauté the vegetables with the beef for 5-7 minutes until the onions are translucent and the carrots begin to soften.
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5
Sprinkle the flour over the meat and vegetable mixture. Stir constantly for 2 minutes to cook out the raw flour taste and coat everything evenly.
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6
Slowly pour in the hot beef stock while stirring continuously to prevent lumps from forming. Add the Worcestershire sauce, thyme, and browning sauce if using.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 30-35 minutes. The sauce should thicken into a rich, glossy gravy.
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8
While the mince simmers, place the prepared potato chunks into a large pot of cold salted water. Bring to a boil, then simmer for 15-20 minutes until tender when pierced with a fork.
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9
Drain the potatoes thoroughly and let them steam in the colander for 2 minutes to remove excess moisture—this ensures they aren't 'watery'.
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10
Return the potatoes to the pot. Add the butter and warm milk, then mash until completely smooth and creamy. Season with extra salt if needed.
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11
Check the mince; if the gravy is too thin, simmer uncovered for the last 5 minutes. If too thick, add a splash more stock. Season generously with black pepper.
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12
If using peas, stir them into the mince 3 minutes before serving to heat through.
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13
To serve, place a large scoop of 'tatties' on a plate, create a small well in the center, and ladle the rich 'mince' over the top. Garnish with fresh parsley.
💡 Chef's Tips
For the best flavor, use a high-quality beef stock rather than just water; it makes the world of difference to the gravy. Always use 'floury' potato varieties like Maris Piper or Russet to achieve that quintessential fluffy texture. Don't skimp on the browning of the meat—the 'fond' (brown bits) on the bottom of the pan is where the deep color and flavor live. If you prefer a thicker gravy, you can mix a teaspoon of cornflour with a little cold water and stir it in at the very end. Leftovers are even better the next day as the flavors have more time to develop and meld together.
🍽️ Serving Suggestions
Serve with a side of buttery boiled turnip (neeps) for a truly traditional Scottish experience. A side of pickled beetroot provides a sharp, acidic contrast to the rich, savory gravy. Enjoy with a thick slice of buttered crusty bread or an oatcake to mop up every last drop of sauce. A cold glass of Irn-Bru or a hearty Scottish Ale pairs perfectly with this rustic meal. For a modern twist, add a splash of red wine to the gravy while simmering for extra depth.