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Nick’s Mince & Tatties
A Scottish classic, cooked my way
For the mince
- 450g Steak Mince Buy Now
- 1 large carrot, diced
- 1 large onion, diced
- olive oil
- freshly ground black pepper
- sea salt Buy Now
- 1 tbsp gravy granules
- 200ml beef stock
For the tatties
- 600g potatoes, peeled
- 30g butter
- 50ml double cream (optional)
Season the steak mince with plenty of black pepper and a little salt. Heat a deep pan until hot on the hob. Add the oil and swirl round the pan. Add the seasoned mince and brown well.
Stir in the diced onion and carrots and cook for another 5 minutes. Add the stock then turn the heat down to very low. Leave to cook, stirring occasionally, for about 2 hours. Make sure it doesn’t dry out.
When the meat is really tender add the gravy granules and stir to thicken.
For the mash, cut the potatoes into 2-3 pieces if large, but not too small or they’ll start to break up when cooking.
Put the potatoes into a pan of cold, salted water and bring to a gentle simmer to cook. Once cooked (slides off the blade of a sharp veg knife when pierced), drain well, return to the pan and place back on the heat to dry out for a few seconds.
Pass the potatoes though a mouli, potato ricer or use good old fashioned elbow grease and a masher. This base can now be cooled quickly and stored in the fridge for up to three days. Don’t pack the potato into a container or it will turn into a brick! Instead, mound it in loosely, and cover.
To serve immediately, return the potato to the pan, add the cream and butter, season to taste and heat gently, stirring with a silicone spatula until smooth and ready to serve.
To reheat the mash, place the butter and cream in a large saucepan and bring to the boil, then beat in the mash spoonful by spoonful until it becomes really smooth and silky. Season to taste. The amount of butter and cream you add will depend very much on the type of potato used but these quantities are a rough guide.
Serve the mash and mince piping hot.