Mince and Tatties Recipe

mince and tatties served in large white bowl with silver spoon

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5 from 1 vote

Here I'll show the most delicious way to whip up the classic Scottish Mince and Tatties!

Prep Time10

Cook Time55

Total Time1 5

Course: Dinner, Main Course

Cuisine: Scottish

Servings: - 4

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon (for mince)
Large Pot, Colander and Potato Masher (for tatties)
Jug (for stock)
Serving Spoon

Ingredients

Mince

1 tbsp Olive Oil
1 large Carrot, finely diced
1 large White Onion, finely diced
1 large clove of Garlic, finely diced
500g / 1lb Minced/Ground Beef (10-12% fat)
60ml / 1/4 cup Dry Red Wine (see notes)
480ml / 2 cups Beef Stock (see notes)
1 tbsp Worcestershire Sauce
2 tbsp Bisto Gravy Granules (see notes)
1x Beef Oxo Cube, crumbled
White Pepper, to serve (optional)
Salt, to taste

Tatties

1kg / 2lb Small Baby Potatoes, any larger ones halved
2 1/2 tsp Salt, or to taste
1/4 tsp Black Pepper, or to taste
4 tbsp / 60g Butter, diced into cubes (leave at room temp)
120ml / 1/2 cup Double/Heavy Cream, at room temp

Instructions

Add 1 tbsp oil to a large pan over medium heat. Add the onion and carrot and fry until it all softens and begins to colour, then add the garlic and fry for a minute longer.
Add the beef and fry until browned all over, breaking it up with your wooden spoon as you go. Stir in the wine and allow it to simmer for a few mins, then add the beef stock, Oxo cube, Worcestershire sauce and gravy granules. Give it all a good stir and bring to a simmer. Reduce the heat to low and let it all gently bubble away for 40-45mins until the sauce thickens to a thick, rich gravy. Don't rush this process - low and slow is crucial to tenderise the beef and marry the flavours. Check for seasoning and adjust if needed.
Meanwhile, add the potatoes to a large pot and fill with cold water until they're comfortably covered. Stir in 2 tsp salt and bring to a boil. Cook the potatoes until the potatoes are soft right through the centre then drain in a colander (timings will depend on size of potatoes). A fork should very easily be able to pierce through the potatoes. Immediately add the butter and cream to the now empty pot and stir until the butter melts (the residual heat will allow you to do this).
Add the drained potatoes and mash to your desired texture. Generously season to taste (I do 1/2 tsp salt and 1/4 tsp pepper) and mash a little more until combined.
Serve up the tatties with the mince next to it and a couple of pinches of white pepper if desired!

Video

Notes

a) Wine - This is optional, but it does add a nice depth of flavour and pairs beautifully with the beef. Don't splash out on anything expensive! Just what you've got on hand.

b) Stock - I use 1 Knorr stock cube (1 cube = 450ml water). You could also use premade/homemade stocks. I don't recommend using Oxo cubes because we've got an extra one sprinkled in (you'd need 3 cubes to make 500ml stock!).

c) Oxo cube - Alongside the gravy granules, this is a key ingredient. It deepens the flavour and makes the mince more 'beefy'. This also adds more salt to the mince, so I typically don't find you need much more extra. Just go easy and work to taste.

d) Gravy granules - This acts as a thickener and also adds flavour. Use a reputable brand like Bisto. If you can't find gravy granules you could sub with flour and stir in to the beef after adding the wine, then gradually stir in the stock to avoid lumps. You will unfortunately just lose out on the boost of flavour from the gravy granules.

e) Mash - I like my mashed potatoes rustic style, so I leave the skins on. I like using baby potatoes because they're so easy to prep - most of the time if they're small I won't even chop them! Just make sure they're nice and soft once boiled otherwise you'll struggle to mash them. You could of course use floury/baking potatoes and you'll get a smoother/fluffier mash.

f) Storage - Allow the mince to cool then tightly store in the fridge for 2-3days or freezer for 1 month. Reheat in the microwave until piping hot (that in fridge first if frozen). I wouldn't make the mash ahead of time, but you can tightly store leftovers in the fridge for 2-3days, then reheat in short blasts in the microwave, stirring every time you stop, until piping hot again.

g) Calories - Whole recipe divided by 3 (fairly big portions).

Nutrition