Make this mince and tatties recipe, then check out our neeps and tatties, haggis, cock-a-leekie soup and more Burns Night recipes.

A favourite in homes all over Scotland, mince and tatties is perfect for a midweek meal, a celebration dinner or even Christmas day. Our recipe is written by Scot Linzi Pucino, who has taken inspiration from her family’s variations on this classic dish. A note on the carrots – some chop them into discs, while others into half moons. It’s personal preference but may fuel debate with your Scottish pals!

Mince and tatties recipe


  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 750g beef mince (20% fat)
  • 1 large carrot, cut into half moons
  • 1 tsp dried mixed herbs
  • 1 tbsp gravy granules
  • 1 beef stock cube
  • 2 tsp cornflour
  • 1.5kg floury potatoes
  • 2 tbsp unsalted butter
  • green veg, to serve


  • STEP 1

    Heat the oil in a large pan and cook the onion over a medium heat for 6-8 mins or until translucent. Turn up the heat and add the mince, breaking up with a wooden spoon and browning all over for 8-10 mins. Spoon away any excess fat.

  • STEP 2

    Stir in the carrot, mixed herbs and gravy granules, then crumble in the stock cube with lots of black pepper. Cook for 2 mins, stirring well. Measure out 300ml of just-boiled water and use 1 tbsp to mix with the cornflour to create a paste. Stir the paste into the mince and cook for 1 min, then pour in the remaining water and bring back to the boil. Simmer over a low heat for 15-20 mins, stirring occasionally, until the mince is tender and sauce has thickened. Season well.

  • STEP 3

    Meanwhile, peel and chop the potatoes into 3cm chunks. Add to a large pan and cover with cold water. Bring to the boil then cook for 10 mins until tender. Drain well in a colander, then allow to steam-dry for a few minutes before returning to the pan. Mash with the butter and plenty of seasoning. Serve the tatties with the mince and green veg.


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