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Mince and tatties

• Linzi Pucino

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Enjoy a traditional Scottish meal of mince and tatties – it's perfect for any Burns Night dinner or when you simply fancy something comforting

Low sugar

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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

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal873

• fat47.2g

• saturates23g

• carbs66.4g

• sugars7.6g

  low

• fibre7.5g

• protein41.7g

• salt1.8g

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Method

• 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.

Check out more Scottish recipes perfect for Burns Night

Authors

Linzi Pucino

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A star rating of 4.5 out of 5.2 ratings

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