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!
2tbspvegetable oil or cooking spray for SW version
450(1 pound) steak mince or use lean ground beef for SW version
2yellow onions, finely diced or minced
2carrots, diced
1celery stalk, finely diced
2tbspWorcestershire sauce
1tsptomato paste
1tspgarlic paste or minced garlic
1Oxo beef stock cube, crumbled to a powder
60ml(1/4 cup) red wine or beer (optional!)
480ml(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
5large Maris Piper potatoes, peeled and cubed
1tspsalt
2tbspbutter
salt and pepper, to taste
Instructions
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.
Video
Notes
Slow Cooker
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 tablespoon of cornflour to thicken the gravy.Instant PotTo 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.