How to make mince and tatties

Mince and tatties is a simple yet tasty dish that conjures up fond memories for a lot of Scots. Traditionally, mince and tatties were a pretty basic meal with meat, carrots, potatoes and a little stock – no onions or garlic within a good 10 miles of it.

But over the years, our mince and tatties recipe has developed, taking on a rich and properly tasty flavour with onion, garlic, carrots, and a really good stock. We even throw in a few gravy granules.

The crucial thing is to use the best quality mince. We recommend our steak mince. We take a proper cut of beef and mince it, not simply using up leftover bits from here and there. In particular with beef, the quality of the meat is paramount.

How to cook mince and tatties

Here’s how to knock up a simple mince and tatties in no time.

1. Take your mince out of the fridge and season with salt and pepper – let it rest for ten minutes before cooking
2. Chop your carrots and onions in 1cm chunks
3. Add your mince to a heavy frying pan. Once brown, add in your carrots and onion
4. Add in chicken stock and gravy granules. Cook for two hours on a low heat, stirring occasionally
5. Prep your creamed mashed potatoes by boiling your potatoes, then mashing them with cream and butter
6. Serve with a dollop of mash and your flavoursome mince

If you want to add more flavour, you can serve it with peas and/or broccoli.

Tips for making mince and tatties

• You can add Worcestershire sauce to enhance the flavour
• You can make mince and tatties in the slow cooker – once you’ve browned the mince, stick it in the slow cooker for around five hours on a medium setting
• Save time on your potatoes by leaving the skin on
• Red wine can add depth to the sauce if you want a richer flavour
• Serve with a lump of butter on your mash