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Mince and Tatties

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A warming and hearty Scottish classic, mince and tatties is the ideal meal on cold winter nights

How to cook & Ingredients

15 mins
40 mins
Serves 4

Ingredients 

500g minced Scotch Beef

1 onion, peeled and diced/chopped

2 medium carrots, peeled and diced

1 small stick of celery, diced

1 tbsp vegetable oil

2 tbsp plain flour

600ml beef stock

2 tbsp Worcestershire sauce

Freshly ground black pepper and salt

Cooking Method

  • In a broad based pan over a medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned, about 8-10 minutes.

    1
  • When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and veg and stir for a couple of minutes to cook the flour.

    2
  • Add the stock, Worcester sauce, salt and pepper. Stir while the sauce comes gently to the boil and begins to thicken.

    3
  • Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender.

    4
  • Serve the mince in shallow bowls with buttered mash or boiled potatoes and a twist of black pepper.

    5

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Serving Suggestion

Want to add an extra Scottish twist to your mince and tatties? Why not add some haggis? Simply add at step 3, you won’t regret it!

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  • This is so good! Just like my grandma’s mince, only maybe a bit better.
    MegL
  • I am missing the tatties :)
    Brenda Klick
  • This is my go to recipe for mince and tattles, I love it. I do add some gravy powder as well to give it even more taste!
    Paula
  • Just like my mums .
    Sean

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