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!
This savoury mince recipe is Keto friendly (without the potatoes) and Slimming World friendly with minor tweaks.
Try my Haggis, Neeps and Tatties Pie!
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I always jump at the chance to make a recipe that I know my kids will devour without any fuss… and believe me these are not easy to come by! Mince and tatties – a.k.a minced beef and mashed potatoes is a family friendly meal that all us enjoy.
Do you need a mince and tatties recipe? Well it is a super easy meal but a few things make all the difference! The game changer is choosing the best quality steak mince such as Aberdeen Angus Steak Mince which is typically around 12% fat.
You can use lean beef if you are making a Slimming World version of this recipe but I must admit it doesn’t taste as satisfying!
I have been using canned beef consommé (Baxters is a good brand) lately in my beef stews and it adds tons of flavour. You can use beef stockpot instead or two Oxo beef stock cubes.
The mince makes a great base for Cottage Pie (which is essentially mince and tatties baked in the oven).
MINCE AND TATTIES INGREDIENTS
You only need a handful of ingredients to make this simple hearty meal! Use a cooking spray, lean mince and omit the wine/beer if making a SW version.
- Vegetable oil or cooking spray
- Minced Beef – ideally Scottish steak mince 12% fat
- Onions, diced or minced using a mini chopper
- Carrots, celery and garlic
- Beef stock cube (has to be Oxo Beef Cube!)
- Tomato paste (just a smidge!)
- Worcestershire sauce
- Red wine or beer – this is totally optional and not traditional but adds flavour
- Beef broth (such as canned Beef Consommé) or Knorr beef stockpot
- Salt and pepper
- Flat leaf parsley (optional but I do like a garnish!)
- Potatoes and butter (take a look at my Slow Cooker Mashed Potatoes)
HOW TO MAKE MINCE AND TATTIES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
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.
Stir in 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. Have a taste and add salt and pepper. Garnish with chopped parsley. Serve with mashed potatoes.
Slow Cooker & Instant Pot Instructions
If you want to cook your mince and tatties in a slow cooker you can follow the same recipe, browning the beef and cooking the vegetables then transferring to a slow cooker with only 240ml (1 cup) of beef broth and cooking for 6 hours on low or 4 hours on high. Since the slow cooker doesn’t allow for any evaporation you might need to add a little cornflour to thicken the gravy.
To cook in an Instant Pot use the sauté function to brown the beef and cook the vegetables then cook on High Pressure for 30 minutes. Use 180ml (3/4 cup) of total liquid and stir in some cornflour slurry to thicken if needed.
COMFORT FOOD RECIPES YOU MIGHT ENJOY!
Dutch Oven Beef Stew
Easy Slow Cooker Lamb Shanks
Easy Instant Pot Beef Stroganoff
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Mince and Tatties
For the Mince
- 2 tbsp vegetable oil or cooking spray for SW version
- 450 (1 pound) steak mince or use lean ground beef for SW version
- 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
- 5 large Maris Piper potatoes , peeled and cubed
- 1 tsp salt
- 2 tbsp butter
- salt and pepper , to taste
- 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.
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