Cost per serving $2.12 view details
- 1 Â½ lbs of minced beef or quorn
- Four large potatoes for the mash
- 3 carrots
- One large onion
- 2 cups of gravy stock
- Optional ingredients: A tablespoon of Worcester sauce and a white pudding (known as mince and mealies). If a thicker stock is needed then add cornflour or plain flour during the cooking of mince and tatties. Some cooks like to add herbs like thyme or rosemary which should be added about ten minutes before the end of cooking. Some chefs like to serve mince and tatties with neeps. More traditional Scots chefs will add some oatmeal at the beginning of the recipe.
- Peel the potatoes and carrots. Make your mashed potatoes as normal. Scottishrecipes.co.uk like to chop tatties into thin cubes and bring to the boil and then simmer for about thirty minutes. The water is then drained and a small amount of milk and butter or margarine is added before mashing the potatoes. This can be done as the mince is cooking and the mashed tatties made ready to time with the mince being ready.
- The mince should be browned in a frying pan over a medium heat along with the chopped onions, unless they have been liquidised in which case they should be added later. Remove from the heat and drain any excess oil. To keep the mince and tatties low fat no lard or cooking oil should be added. Instead just fry the mince as it is and brown in its own oils.
- Add the liquidised carrots and or onions and chopped carrots depending on your own preference. Add the stock or gravy mixture and return to the heat. Bring to the boil and then turn down the heat and gently simmer for about thirty minutes.
- If you are using a butchers bought white pudding (Mealie pudding) or haggis during your mince and tatties recipes then add it at the boiling and simmering stage. It should remain intact and cook thoroughly but if all the family enjoy the taste of white puddings and haggis then split the skin and stir throughout the mince mixture.
- Once the mince is cooked serve with the mashed potato and any additional vegetables. An oatcake or two or even a separate helping of skirlie makes mince and tatties a great Scottish dish..
- Many people like to add dumplings to their mince and tatties.
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|Amount Per Serving||%DV|
|Serving Size 500g|
|Recipe makes 4 servings|
|Calories from Fat 235||40%|
|Total Fat 26.05g||33%|
|Saturated Fat 10.46g||42%|
|Trans Fat 0.0g|
|Total Carbs 55.4g||15%|
|Dietary Fiber 7.8g||26%|