Mince and tatties is a classic Scottish recipe that’s easy to make and incredibly delicious. Tender minced beef in a rich gravy served with mashed potatoes is total comfort food heaven!
INGREDIENTS
- 2 tbsp vegetable oil or cooking spray for SW version
- 1 pound lean ground beef
- 2 yellow onions, finely diced or minced
- 2 carrots, diced
- 1 celery stalk, finely diced
- 2 tbsp Worcestershire sauce
- 1 tsp tomato paste
- 1 tsp garlic paste or minced garlic
- 1 Oxo beef stock cube, crumbled to a powder
- 60 ml (1/4 cup) red wine or beer (optional!)
- 480 ml (2 cups) canned beef broth or beef stock (Knorr Stockpots are a good option)
- salt and pepper, to taste
- Flat leaf parsley to garnish
Mashed Potatoes
- 5 large potatoes, peeled and cubed
- 1 tsp salt
- 2 tbsp butter
- salt and pepper, to taste
DIRECTIONS
- Heat a little vegetable oil and brown the mince, breaking it up with the back of a wooden spoon. Cook over high heat for five minutes, until nicely coloured.
- Add the onions, carrots, celery and crumbled Oxo cube and cook, stirring, for five minutes.
- Stir in the Worcestershire sauce, tomato paste and garlic.
- Add the wine or beer (or you can simply use more beef stock) and simmer until most of the liquid is gone.
- Add the beef broth and bring to a rolling simmer. Partially cover the pan, lower the heat and gently simmer for an hour. Give the mince an occasional stir to check on liquid levels.
- Meanwhile boil the potatoes in salted water for 15 minutes or until fork tender. Drain, reserving some of the liquid. Mash with the butter adding some of the cooking water or a bit of milk if needed. Taste and season.
- Taste the mince and add salt and pepper. Garnish with chopped parsley or celery leaves.
