Scottish Mince N Tatties
Experience a taste of Scotland with this hearty and comforting classic, Scottish Mince ‘n’ Tatties. This traditional dish combines tender minced beef cooked with onions, carrots, and celery in a rich, savory gravy, all seasoned with Worcestershire sauce for a delightful depth of flavor. The dish is served atop creamy mashed potatoes (tatties), making it a perfect meal for cozy evenings or family gatherings. With just 15 minutes of prep time and easy-to-follow steps, this recipe is as quick and satisfying as it is delicious. Garnish with fresh parsley for a touch of brightness and enjoy a warm, home-cooked meal that’s steeped in tradition. Ideal for fans of hearty comfort food, this Scottish favorite is sure to become a go-to recipe in your household.
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Recipe Information
Ingredients
- 500 g Minced beef
- 1 large (finely chopped) Onion
- 1 medium (finely diced) Carrot
- 1 (finely diced) Celery stick
- 500 ml Beef stock
- 2 tbsp Flour
- 1 tbsp Worcestershire sauce
- 1 tsp (adjust to taste) Salt
- 0.5 tsp (freshly ground, adjust to taste) Black pepper
- 800 g (peeled and chopped for mashing) Potatoes
- 50 g Butter
- 100 ml Milk
- 1 tbsp (optional, for garnish) Chopped parsley
Instructions
Heat a large skillet or pot over medium heat. Add the minced beef and cook until browned, breaking up the meat with a wooden spoon. Remove any excess fat from the pan.
Add the finely chopped onion, carrot, and celery to the pan with the browned beef. Cook for 5–7 minutes until the vegetables soften.
Sprinkle the flour over the beef and vegetable mixture. Stir well to coat and cook for 2 minutes to remove the raw flour taste.
Gradually add the beef stock while stirring to prevent lumps. Once combined, add the Worcestershire sauce, salt, and black pepper. Bring the mixture to a gentle simmer.
Cover the pan and let the mince simmer gently for 25–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
While the mince is cooking, place the prepared potatoes into a large pot of salted water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Serve the mince hot over a bed of mashed potatoes (tatties), garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 24.3 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 385 mg | 30% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4101 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
